- Cook Time
- Prep Time
- 6 ServingsServings
- 1 14 .5-ounce box Barilla Plus spaghetti
- 2 tablespoons olive oil
- 1 pound 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)
1 Bring a large saucepan of water to boil and prepare pasta according to package directions.
2 While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat.
3 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.
4 Turn ingredients and cook about five minutes more, until other side is same color. Add broccolini, tomatoes and broth, and then stir in pesto.
5 Bring to a simmer, and then add spinach and cooked pasta.
6 Transfer to serving bowl and sprinkle with fresh Parmesan.
Source: Photo and Recipe Courtesy of Mushroom Council