· 16 ounces penne pasta (I used Barilla Plus)

· 1 pkg. sliced baby portobello mushrooms

· 4 tablespoons olive oil

· Salt to taste

· 1 ¼ teaspoons dry oregano

· 2-3 handfuls fresh baby spinach

· 1 cup chopped sun-dried tomatoes

· 4-5 basil leaves, chopped

· ¼ cup shredded Parmesan cheese

Cook and drain pasta.

In a large skillet, heat olive oil and sauté mushrooms, salt and oregano until mushrooms begin to soften. Add spinach, tomatoes, and basil and cook until spinach begins to wilt.

Remove from heat and toss with pasta and cheese.

Submitted by the Rehfwitzes