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<b>Ingredients</b><br><br>
10 oz (1 package) fresh spinach<br>
1 cup Portobello mushrooms, chopped<br>
2-3 cloves minced garlic (to taste)<br>
1 white onion, diced<br>
2 cans Italian stewed-tomatoes<br>
1/2 T Italian seasoning<br>
1 t red pepper flakes<br>
8 oz package Barilla Plus Penne pasta<br>
2 oz reduced-fat Feta Cheese (Atheno)<br><br><b>Directions</b><br><br>
Boil water--- add pasta. (Cook pasta according to box directions)<br>
Heat olive oil in skillet. Sautee diced onion and garlic until lightly brown.<br>
Add in spinach. mushrooms, and tomatoes. Add Italian seasoning and red pepper flakes<br>
Cook until spinach is wilted.<br>
Put into bowls, and sprinkle on feta to each person's taste.<br>
Makes about 4 bowls of 1 cup pasta and 1 cup sauce each.<br><br>
Number of Servings: 4
10 oz (1 package) fresh spinach<br>
1 cup Portobello mushrooms, chopped<br>
2-3 cloves minced garlic (to taste)<br>
1 white onion, diced<br>
2 cans Italian stewed-tomatoes<br>
1/2 T Italian seasoning<br>
1 t red pepper flakes<br>
8 oz package Barilla Plus Penne pasta<br>
2 oz reduced-fat Feta Cheese (Atheno)<br><br><b>Directions</b><br><br>
Boil water--- add pasta. (Cook pasta according to box directions)<br>
Heat olive oil in skillet. Sautee diced onion and garlic until lightly brown.<br>
Add in spinach. mushrooms, and tomatoes. Add Italian seasoning and red pepper flakes<br>
Cook until spinach is wilted.<br>
Put into bowls, and sprinkle on feta to each person's taste.<br>
Makes about 4 bowls of 1 cup pasta and 1 cup sauce each.<br><br>
Number of Servings: 4
