1 1/2 cups hot cooked penne (about 3/4 cup uncooked tube-shaped pasta)
1 1/2 teaspoons extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 cup (1 ounce) grated Asiago cheese
How to Make It
Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, and garlic, and sauté 2 minutes or until mushrooms are tender. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently. Add broth and olives; cook 15 seconds.
Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat. Spoon pasta mixture onto a plate; top with cheese.
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