1 package of Rossi Pasta Spinach Basil Garlic Fettuccini
1 cup sliced fresh mushrooms
12 oz or so large fresh spinach leaves, well washed and dried, torn into bite size pieces
2 chopped hard cooked eggs
1 bunch chopped scallions (use white and green parts)
6 bacon slices, cooked, drained and crumbled
DRESSING INGREDIENTS
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 teaspoon sugar (or more)
salt and black pepper
1. Mix dressing ingredients and adjust seasoning. Toss with chopped vegetables and hard cooked egg.
2. Cook pasta al dente according to package directions. Drain and immediately rinse with cold water until thoroughly cooled. Drain and add to dressing-vegetable mixture. Top with crumbled bacon just before serving.