This pasta dish gets even better with Morton® Garlic Sea Salt, colorful vegetables and penne pasta all tossed together for an impressive meatless meal.
Ingredients
2-1/2 cups uncooked penne pasta
2 Tablespoons olive oil, divided
1 large red pepper, cut into thin strips
1/2 cup chopped onion
2 cups baby spinach leaves, packed
1 can (drained weight 8 ounces) sliced mushrooms, drained
Cook pasta according to package directions, omitting salt.
Meanwhile, cook red pepper and onion in 1 tablespoon of the olive oil in large skillet on medium heat 3 to 5 minutes, or until crisp-tender. Stir in spinach and mushrooms. Cook just until spinach is wilted, about 2-3 minutes.
Drain pasta. Add pasta, remaining 1 tablespoon oil, Morton® Garlic Sea Salt and rosemary to skillet mixture. Toss to coat. Heat through. Serve sprinkled with cheese.
Tip for Success:
Add grilled chicken or another one of your favorite proteins.
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