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

  • ½ lb penne pasta, cooked and drained

  • 3 tablespoons olive oil

  • 1 medium onion, sliced

  • 1 package fresh button mushrooms

  • 1 ½ cups fresh spinach leaves

  • 4 cloves garlic, minced

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup grated Parmesan cheese (optional)

  • 3 roma tomatos (optional)

Directions

  1. In a medium saucepan, sauté onions and mushrooms for seven minutes or until mushroom liquid has evaporated.

  2. Add spinach leaves and mix until leaves wilt.

  3. Add garlic and stir for two minutes or until the garlic becomes fragrant.

  4. Add salt and pepper and mix together with prepared pasta.

Serve with parmesan cheese or bread (optional).