Ham and Sage Pasta Toss

16oz gluten free pasta, cooked to package directions

1.5 cups beef stock

2 Tbs grapeseed or olive oil

1 lb mushrooms, sliced

1 cup diced ham

1/4-1/2 tsp dried sage

2 Tbs butter

2 cups fresh spinach, chopped

Bring beef stock to boil until reduced to about a cup (12-15 minutes) (Optional: add 1/2 cup red wine as well)

In large non-stick skillet pan, heat oil over medium high heat, saute mushrooms until soft, then add sage and ham. Saute ham until lightly brown.

Stir in butter and beef stock reduction. Allow to thicken slightly over 2-3 minutes and then stir in spinach and pasta (and 1/2 cup parmesan or Italian cheese if using).