1 lb. thin whole grain pasta
1 pint cherry tomatoes
2 tablespoons olive oil + 1
1 – 8oz. package sliced mushrooms
1 teaspoon garlic powder
1 teaspoons onion powder
1 – 6 oz shredded carrot
1 – 28oz. can crushed tomatoes
1 bunch fresh spinach
Salt and pepper to taste
Roasted cashews, chopped (optional)
Preheat oven to 400 degrees. In a cookie sheet lined with aluminum foil, spread tomatoes. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place in oven for about 15 minutes or until they begin to burst.
In a large skillet, heat 2 tablespoons olive oil. Add sliced mushrooms. Cover and cook until tender. About 10 minutes. Stir occasionally.
Add shredded carrot, garlic and onion powder, salt and pepper. Stir for an additional 5 minutes.
Add crushed tomatoes and continue to stir until heated through.
While preparing your garden mixture, boil pasta as directed on package.
Drain pasta lightly and add to garden mixture. Mix well.
Wilt in spinach. Top with roasted cherry tomatoes roasted cashews and serve.
This recipe is no only loaded with tasty veggies, but it's rich in antioxidants and low in calories.