Veggie Pasta

• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 8 ounce package baby portobella mushrooms (sliced)
• 1 tablespoon garlic
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• dash of red pepper flakes (or more, if you prefer more)
• 1/2 teaspoon Italian Seasoning (marjoram, thyme, rosemary savory, sage, oregano, and basil blend)
• 4-5 ounces fresh spinach
• 1/4 cup reduced sodium chicken broth
• 24 ounce can tomato sauce (Bertolli Olive Oil and Garlic)
• 13.25 ounce box of whole wheat angel hair pasta
• gouda cheese

1. Prepare veggies.
2. Saute onions, mushrooms and garlic in olive oil, over medium high heat.
3. Once tender, add in salt, pepper, seasonings, spinach, and chicken broth.
4. Let it simmer for 5 minutes, reducing the liquid a little bit.
5. Turn the heat down to low/medium low and stir in the tomato sauce.
6. Boil the noodles.
7. Serve with chunks of gouda cheese and enjoy!

olive oil, sweet onion, baby portobella mushrooms, garlic, salt, pepper, red pepper, italian seasoning, fresh spinach, chicken broth, tomato sauce, whole wheat angel hair pasta, gouda cheese

Taken from www.epicurious.com/recipes/member/views/veggie-pasta-50144310 (may not work)