2 cups Barilla tri-color Penne Pasta
2-3 cloves of garlic (minced)
1 1/2 cups chopped spinach
1 cup sliced mushrooms
1 tsp fresh ground pepper
1/2 cup shredded mozarella cheese
2 tsp olive oil
Boil water in a saucepan with some salt. Add the dry pasta to the boiling water & cook for 7-8 mins till "al dente". Al dente means to cook for just the right amount of time to get the correct texture & taste so that the ingredients are not overcooked.
Meanwhile, heat olive oil in a pan & add minced garlic. Saute for 2-3 mins till the garlic is a light golden.
Add the chopped spinach. Cover for a few mins & cook till the spinach wilts.
Now add the sliced mushrooms & cook till all the water from the veggies evaporates.
Add the drained pasta to the pan with the veggies.
Add the fresh ground pepper & saute for a few mins.
Turn off the heat & sprinkle shredded mozarella.