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Prepare pasta. Preheat oven to 350. Arrange 1/4 cup pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted. Melt butter with oil in a large skillet over medium high heat, add mushrooms, and saute 5 to 6 minutes or until golden brown and most liquid has evaporated.
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Reduce heat to medium and add tomatoes and garlic, cook, stirring constantly, 1 to 2 minutes, stir in wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Stir in hot cooked pasta and spinach. Cook, stirring occasionally 2 to 3 minutes, or until spinach is wilted, stir in salt and pepper. sprinkle with parmesan cheese and toasted pine nuts.
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