Love Freely, Laugh Genuinely, Eat Colorfully



Brown Rice Linguine (1 box)

3 cups Spinach

1 cup Chopped Cherry Tomatoes

1/2 Portobello Mushrooms

1/2 tsp Finely Chopped Garlic

2 Basil Leaves

1 tbsp. Chopped Parsley

1/2 Yellow Onion chopped fine

Extra Virgin Olive Oil

1/2 tsp Sea Salt

Parmiggiano Reggiano to taste


Rinse all vegetables, chop or mince as needed

Sauté  in a large pan:

Extra Virgin Olive Oil drizzled to lightly coat pan

Add cherry tomatoes, mushrooms, onion, garlic

Sautee on medium heat for 5 minutes

[Bring large pot of water to a boil for pasta]

Finley chop basil and add to pan with finely chopped parsley, add sea salt

Lower heat to medium low and sauté for another 5 minutes

Add spinach and cook until spinach is soft, lower heat to low and cook for 5 minutes

Once water is boiling, add pasta to water mixture

Cook until al dente, then drain in strainer

Add cooked pasta noodles and sautéed vegetables mixture into a large bowl and mix with a large pasta spoon

Then plate pasta dish and top with extra fresh herbs and parmiggiano reggiano