Mushroom Pasta Olio

• 16 oz. pkg. pasta (penne is best), boiled and drained according to directions
• 2 c. mushrooms (if specialty mushrooms are available, such as shiitake, etc., use 1 c. of each)
• 1 c. chopped fresh spinach
• 1/4 c. sun-dried tomatoes, soaked in water
• 1/2 c. sliced sweet onions
• 4 minced garlic cloves or to taste
• 3/4 c. thinly sliced red and green pepper (this adds color to the dish, amount can be adjusted to your preference)
• extra virgin olive oil, as needed to saute and toss
• fresh or low-salt chicken broth if needed

1. Saute onions, garlic and peppers in a few tablespoons of olive oil on medium heat for two minutes.
2. Add more oil or chicken broth and mushrooms and sun-dried tomatoes and saute only until they are still crispy.
3. Add chopped spinach, precooked pasta and additional olive oil and continue tossing until hot.

pasta, mushrooms, fresh spinach, tomatoes, sweet onions, garlic, green pepper, extra virgin olive oil, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834360 (may not work)