This recipe brings the colors and vibrancy of spring to a dish of pasta. It’s light enough to enjoy even when it’s hot outside, and the bold flavors lend a spectacular flavor. If you prefer a heartier, more savory dish, add Parmesan cheese. It’s delicious either way.
Ingredients
Serves 3
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½ lb penne pasta, cooked and drained
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3 tablespoons olive oil
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1 medium onion, sliced
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1 package fresh button mushrooms
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1 ½ cups fresh spinach leaves
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4 cloves garlic, minced
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1 teaspoon salt
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¼ teaspoon pepper
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¼ cup grated Parmesan cheese (optional)
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3 roma tomatos (optional)
Directions
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In a medium saucepan, sauté onions and mushrooms for seven minutes or until mushroom liquid has evaporated.
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Add spinach leaves and mix until leaves wilt.
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Add garlic and stir for two minutes or until the garlic becomes fragrant.
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Add salt and pepper and mix together with prepared pasta.
Serve with parmesan cheese or bread (optional).