1 small handful dry whole wheat spaghetti
1 tablespoon olive oil
3 or 4 handfuls baby spinach
1 cup mushrooms, chopped
3 tablespoons chopped black olives
1 1/2 to 2 cups tomato pasta sauce
salt and pepper, to taste
nutritional yeast flakes, to taste
1. Cook pasta al dente, according to package directions. Heat olive oil in saucepan. Add spinach, mushrooms, and olives. Cook until baby spinach leaves have wilted and the ingredients are heated through.
2. Drain pasta when done. Mix tomato pasta sauce into spinach mixture.
3. Cook until simmering, but baby spinach should still retain its color. Add salt and pepper. Serve pasta topped with sauce and sprinkle with nutritional yeast.
Source of recipe: Bought some Swiss mushrooms on special and had some leftover baby spinach, so I got a little creative.