Village Tavern Capellini Vegetarian

12 ounces angel hair pasta, cooked according to
    package instructions, drained and kept hot
1 portobello mushroom cap
Salt and pepper to taste
1 to 2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup white wine
1/2 cup sun-dried tomato pesto
2 ounces butter
2 cups curly spinach
2 tablespoons Parmesan cheese

Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside.

Saut