• Perfect pasta on every fork!


This pasta dish gets even better with Morton penne pasta and colorful vegetables all tossed together for an impressive meatless meal.


Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons olive oil, divided
  • 1 large red bell pepper, cut into thin strips
  • 1/2 cup chopped onions
  • 1 teaspoon garlic paste
  • 2 cups baby spinach leaves, packed
  • 1 can (drained weight 8 ounces) sliced mushrooms, drained
  • 1 teaspoon salt
  • 1/2 teaspoon crushed dried rosemary leaves
  • 1/4 cup shredded cheddar cheese


Method

  • Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.


  • Step 2

Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, cook red pepper and onion, until crisp-tender. Stir in spinach and mushrooms. Cook just until spinach is wilted, about 2-3 minutes.


  • Step3

Add pasta, remaining 1 tablespoon oil, salt, and rosemary to skillet mixture. Toss to coat. Heat through. Serve sprinkled with cheese.