- 2 Roma tomatoes
- Half package of whole wheat fusilli
- 2 cups fresh spinach
- 1 yellow bell pepper
- 1 large zucchini
- 12 cremini mushrooms
- 1/2 of a red onion
- 2 cloves garlic, chopped
- 1/4 cup of wine (I used white Zinfindel, but any white would work)
- 1/4 cup vegetable stock
- some olive oil for drizzling
- salt, pepper
- 1 tsp garlic powder
- Parmesan or Asiago cheese to serve with
While they cook, boil the pasta water and add the pasta. Cook until al dente, about 8 minutes. Also chop the tomatoes.
For the mushrooms, heat a large skillet (Large enough to toss the pasta in also) to medium heat and drizzle with olive oil. Quarter the mushrooms and add them to the pan. Allow them to brown before adding salt and pepper. This take about 7 minutes. Then add the vegetable stock, wine and garlic and simmer. Add the cooked pasta, spinach and roasted vegetables and toss.
Serve in a bowl and top with cheese and chopped tomatoes!