Pasta photo by JeffreyW

Pasta w/Spinach Cheese Marinara Sauce:

• 2 tsp to 1 tbsp olive oil
• ½ onion, chopped
• 4 mushrooms, washed & sliced
• ½ green pepper, chopped
• 2-14 oz cans diced tomatoes
• 1 tbsp tomato paste*
• 3 cups fresh spinach, chopped
• 2 tsp basil, crushed
• 2 tsp oregano, crushed
• 1 tsp thyme, crushed
• 2 tsp crushed garlic
• ½ cup grated Romano cheese
• ½ cup grated Parmesan cheese
• 12 oz bow-tie pasta (farfalle)

2 saucepans

Bring water for pasta to a boil in large saucepan, add pasta and cook according to directions to al dente.

Meanwhile, heat oil in the other saucepan; sauté onions, mushrooms & peppers until onions are golden.  Add remaining ingredients (except pasta) bring to a low boil for 1 minute, stirring constantly.  Reduce heat to med-low, cover and let simmer until pasta is done cooking. As the pasta finishes up, add a ladle or two of pasta water to the sauce.

Drain pasta well and toss together with sauce.  Serve with additional Parmesan & Romano cheeses if desired.

*you can freeze the remainder in an ice-cube tray and store in a freezer bag.

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