Fresh Baby Spinach, Tomatoes and Spaghetti
2 bunches of fresh baby spinach
3 vine ripe tomatoes – quartered
1 quart fresh button mushrooms - sliced
½ onion - sliced
5 cloves of garlic
¼ tsp. salt
¼ tsp. red pepper flakes
Fresh grated Romano cheese
2 tablespoons olive oil
1 lb. of your favorite spaghetti
Heat a large frying pan with the olive oil. Add the onions, sliced mushrooms and garlic to sauté on medium heat. When the onions are transparent and the garlic fragrant, add the tomatoes to sauté until the tomatoes are soft. This will only take a few minutes. Leave the heat on low.
Remove the pan from the heat, then add the fresh spinach and toss.
Prepare the spaghetti as directed. When the spaghetti is done, lift out of the water, into the pan with the spinach and tomatoes.
Drizzle a little olive over the spaghetti and grated cheese.