Pasta Mad Platter

• 3 Tbsp. olive oil
• 1 large onion, julienned
• 12 mushrooms, sliced
• 4 artichoke hearts, quartered
• 8 slices sun-dried tomatoes
• 16 slices chorizo, casings removed
• 1 tsp. minced garlic
• large pinch of whole dried oregano
• 3 to 4 c. fresh spinach leaves, rinsed and salted dry
• 1 lb. linguine, cooked and drained
• Montrachet cheese to taste, crumbled
• green onions (optional)

1. Saute onion in olive oil until soft.
2. Add mushrooms and continue sauteing until mushrooms change color.
3. All at once, add artichoke hearts, tomatoes, sausage, garlic and oregano.
4. Saute until warmed through but not dry.
5. (Can be prepared ahead to this point.)
6. Add spinach and saute until wilted.
7. Reheat pasta by immersing in hot water and draining well.
8. Top with spinach mixture and garnish with cheese.

olive oil, onion, mushrooms, hearts, tomatoes, chorizo, garlic, oregano, fresh spinach leaves, linguine, montrachet cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960594 (may not work)