Mascarpone Pasta with Spinach and Mushrooms

• 1/2 pounds Whole Wheat Elbow Macaroni Noodles
• 8 ounces, weight Baby Bella Mushrooms, Sliced
• 2 cloves Garlic, Minced
• 4 ounces, weight Mascarpone Cheese
• Salt And Pepper
• 9 ounces, weight Bag Of Baby Spinach Leaves
• Chopped Sun Dried Tomatoes For Garnish (optional)

1. Bring a pot of salted water to a boil and cook the noodles until al dente.
2. While the noodles are cooking, over medium heat, saute the mushrooms until they shrink down a bit.
3. After a few minutes, add the chopped garlic to the mushrooms and cook for about 3 minutes, stirring often.
4. Drain and rinse the noodles and place them back in the cooking pot.
5. Add the mascarpone cheese and stir until the noodles are covered.
6. Add in salt and pepper and give the noodles a taste.
7. Make seasoning adjustments now.
8. Add in the mushroom-garlic mixture and stir.
9. Lastly, add the spinach, stir, and place the lid back on the pot.
10. Leave the spinach in the pot, stirring occasionally, until its slightly wilted.
11. Serve and top with chopped sun dried tomatoes.

whole wheat elbow macaroni noodles, bella mushrooms, garlic, mascarpone cheese, salt, tomatoes

Taken from tastykitchen.com/recipes/main-courses/mascarpone-pasta-with-spinach-and-mushrooms/ (may not work)