Vegetarian Black Bean Pasta

• 9 ounces uncooked whole wheat fettuccine
• 1 tablespoon olive oil
• 1-3/4 cups sliced baby portobello mushrooms
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 2 cups fresh baby spinach

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
2. Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

whole wheat fettuccine, olive oil, baby portobello mushrooms, garlic, black beans, tomatoes, rosemary, oregano, baby spinach

Taken from www.tasteofhome.com/recipes/vegetarian-black-bean-pasta/ (may not work)