Spinach-Mushroom Pasta - cooking recipe

Ingredients

2 lb. fresh spinach, cleaned
4 large ripe tomatoes, seeded and cut into 1/4-inch dice
1 whole onion, thin sliced
4 Tbsp. drained capers
6 Tbsp. chopped fresh dill
1 1/8 c. olive oil
salt and black pepper to taste
2 lb. shaped pasta (fusilli or bow tie)
3 lb. white mushrooms (stems removed), cleaned and thinly sliced
4 hard-boiled eggs, grated

Preparation

Stack 8 to 10 spinach leaves, roll diagonally and cut in slivers.
Repeat until all are used.
Place in a large bowl.