Roasted Red Pepper Linguini with Wild Mushrooms, Sweet Peas and Spinach
½lb Dried Rstd. Red Pepper Linguini
½ Cup Frozen Sweet Peas
1 lb Fresh Wild Mushrooms -cleaned and cut down if large
12oz Baby Spinach
20ea Cherry Tomatoes-cut in half
Salt and Pepper
Extra Virgin Olive Oil
1. Cook the pasta according to directions on the package.
2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.
*Recipe courtesy of the Inn & Spa at Cedar Falls – Hocking Hills Lodging in Logan, OH.*