1 package of Rossi Pasta Spinach Basil Garlic Fettuccini
1 ½ cups fresh or bottled button mushrooms, sliced
2 cloves garlic, minced
2 cups (approximately) of your favorite vinaigrette
1 medium red onion, cut and separated into rings
1 cup cooked fresh or frozen spinach, drained and packed
8-10 cherry tomatoes, quartered
12 pitted calamata or greek olives, cut into rings
1/4 pound crumbled blue cheese
fresh cracked pepper
parmesan for serving
1. In a small sauce pan, simmer sliced mushrooms and garlic in your preferred vinaigrette for roughly 10 minutes.
2. remove from heat and allow to cool. Refrigerate mushrooms in vinaigrette for approximately four hours or overnight.
3. Prepare pasta according to package directions. Drain in colander and return to pan.
4. Incorporate mushrooms and vinaigrette. Stir to coat. Drain off excess vinaigrette. Add remaining ingredients, beginning with blue cheese. Toss thoroughly to coat. Serve immediately.