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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This recipe came out of sheer using what we had and also trying to keep it light and healthy. It is one of my faves because it is just so simple and tasty to boot. Ingredients:
8 ounces whole wheat pasta, boiled and drained |
1 cup mushroom, roughly chopped, large slices |
1/4 cup red onion, 1/2 inch slices |
1/4 cup scallion, chopped |
1/4 cup sun-dried tomato, chopped |
1 1/2 tablespoons fresh garlic, minced |
1 cup spinach, shredded by hand |
1 tablespoon olive oil |
1/4 cup parmesan cheese |
nonstick cooking spray, for your pan |
1 pinch salt |
1 pinch pepper |
Directions:
1. Boil your pasta and once done and drained transfer to the bowl that you will be serving/mixing it inches.
2. Heat pan on medium high to medium heat and spray with no stick spray.
3. Add your mushrooms- they take the longest to cook, so cook them for about 2 minutes before adding everything else.
4. Add your red onion and scallion and continue to cook for another 2 minutes.
5. Add your sun-dried tomato and garlic; be sure not to burn your garlic. Cook for about 1 minute.
6. Add your spinach until just wilted.
7. Once everything is done and smelling way yummy, add the veggies to the pasta.
8. Drizzle with olive oil, add Parmesan cheese, salt and pepper to taste.
9. Now just stir it up and serve it with love.
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