Spinich And Mushroom Penne

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   Cook the penne in water which has been lightly salted. While penne is cooking, pour the olive oil in a saute pan and begin to heat. Add the fresh garlic, and the sliced mushrooms, and toss to coat the mushrooms. Add the diced tomatoes and stir sparingly so as not to turn the tomatoes to mush. After sauteing until the ingredients are tender, add the baby spinich and toss three or four times. Drain the penne, por in a lovely serving dish, and add the sauted mixture. Serve with a crusty Italian bread to sop up all the wonderful juices. Add salt and freshly ground pepper to taste, as well as parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.