This recipe is adapted from a recipe I found on www.foodnetwork.com. It says that it will serve 2 but it is enough for 4 servings since we don't use the huge servings most recipes are made for. Don't forget that Quinoa Pasta is high is protein, fiber and calcium and an excellant alternative for whole wheat pasta even if you don't have to eat gluten-free.
1 tablespoons olive
1 tablespoon butter (ghee would be better)
8 ounces sliced baby portbella mushrooms
Sea or Kosher salt and pepper to taste
1/2 cup chopped onion
2 teaspoons Italian Seasoning
1 tablespoon diced garlic
1/4 teaspoon crushed red pepper flakes (more or less depending on how hot you like it)
2 cups Organic Baby Spinach
1/4 cup chopped fresh basil (2 tablespoons dried)
1/4 cup freshly grated Parmesan Cheese
6 ounces Quinoa Spaghetti Noodles, cooked (don't forget to salt your water)
1 tablespoon olive oil
In a large skillet over medium heat add the pepper, and cooked until they are soft and even lightly browned. Add the Italian seasoning, red pepper flakes, and garlic, cook 1 minute. Stir in the spinach and cook until warmed through (about 2 minutes). Toss in the warm pasta. At the last minute stir in the basil, cheese and olive oil.