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Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 81 | 65% |
| Total Fat 9.17g | 11% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 328mg | 14% |
| Potassium 721mg | 21% |
| Total Carbs 6.94g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.13g | 1% |
| Protein 6.1g | 10% |
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