1 lb pasta of your choice
Crushed red pepper
1 lb mushrooms, sliced
1/2 cup sundried tomatoes in oil
3-5 cloves of garlic, minced
1/2 to 3/4 cup white wine
10 oz fresh baby spinach
2-4 pats of butter (could probably sub vegan margarine)
Parmesan cheese, if desired
1. Prepare pasta according to package directions, drain and return to pot. Add a little olive oil. Mix in the spinach and cover. (Do not cook.)
2. Heat olive oil in pan and add crushed red pepper, Italian seasoning and chopped, fresh basil. Immediately add mushrooms and sundried tomatoes and saute for 1-2 minutes. Add the garlic and wine. Cook until mushrooms are tender.
3. Whisk 3 pats of butter into mushroom mixture one pat at a time. Combine mixture with pasta. Serve with parmesan cheese if desired.