Mushroom Pasta Olio - cooking recipe

Ingredients

16 oz. pkg. pasta (penne is best), boiled and drained according to directions
2 c. mushrooms (if specialty mushrooms are available, such as shiitake, etc., use 1 c. of each)
1 c. chopped fresh spinach
1/4 c. sun-dried tomatoes, soaked in water
1/2 c. sliced sweet onions
4 minced garlic cloves or to taste
3/4 c. thinly sliced red and green pepper (this adds color to the dish, amount can be adjusted to your preference)
extra virgin olive oil, as needed to saute and toss
fresh or low-salt chicken broth if needed

Preparation

Saute onions, garlic and peppers in a few tablespoons of olive oil on medium heat for two minutes.
Add more oil or chicken broth and mushrooms and sun-dried tomatoes and saute only until they are still crispy.
Add chopped spinach, precooked pasta and additional olive oil and continue tossing until hot.