Pasta With Spinach, Crimini Mushrooms & Roasted Red Peppers - cooking recipe

Ingredients

1 lb whole wheat pasta
1 (9 ounce) package Baby Spinach, coarsely chopped
12 ounces cremini mushrooms, quartered
4 roasted red and yellow peppers, sliced thin and into 1-2-inch pieces
1/3 cup fresh basil, chopped
1/2 small lemon, juice of
3 garlic cloves, minced
2 shallots, coarsley chopped
olive oil
fresh grated parmesan cheese
salt and pepper
Optional
jarred kalamata olive, chopped

Preparation

Bring water to boil in pot to accommodate the pasta, add salt and olive oil and cook pasta to al dente.
In large saute pan or wok, heat olive oil over medium high.
Saute the mushrooms for 3 minutes, seasoning with salt and pepper.
Mix in the garlic and shallot and saute until mushrooms are tender.
Turn off heat and add in spinach, roasted red peppers, lemon juice and basil and toss to mix well. Season with salt and pepper to taste.
Mix in and toss with the drained pasta, serve, and enjoy!