Super Mushroom Veggie Pasta
|1 14.5 ounce package spaghetti|
|2 Tbs olive oil|
|1 lb white button mushrooms, sliced|
|1 red bell pepper, diced|
|1 large onion, diced|
|1 cup bite-size broccolini pieces|
|1 pint grape tomatoes|
|1/2 cup vegetable broth|
|1/2 cup prepared pesto|
|1 cup baby spinach leaves|
| freshly grated Parmesan (for garnish)|
|Bring a large saucepan of water to boil and prepare pasta according to package directions.|
|While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add broccolini, tomatoes and broth, and then stir in pesto. Bring to a simmer, and then add spinach and cooked pasta.|
|Transfer to serving bowl and sprinkle with fresh Parmesan.|
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