1 tablespoon canola oil
5 oz spinach (140 g)
2 cups mushroom (150 g), sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto (225 g)
½ cup parmesan cheese (110 g)
½ lb spaghetti (225 g), cooked


1. Heat pot over medium-high heat.
2. Add oil to the pot.
3. Cook the spinach until wilted.
4. Add the mushrooms, salt, and pepper cooking until most of the water is gone.
5. Add the pesto and parmesan.
6. Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.

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