Penne Pasta with Chorizo & Spinach

Ingredients

  • 1-1/4 c. uncooked penne pasta (whole wheat)
  • 1 (6 oz.) tube uncooked Mexican chorizo, casing removed
  • 4 t. olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 4 oz. sliced fresh mushrooms
  • 1 can med. water-packed artichoke hearts, rinsed, drained, sliced
  • 1/3 c. chopped oil-packed sundried tomatoes, drained
  • 1/4 t. dried oregano
  • 1/8 t. each of salt and pepper
  • 6 oz. pkg. fresh baby spinach, stems removed, rinsed and dried
  • 3 Tbls. grated parmesan cheese

Instructions

Cook pasta according to package directions.

If using Mexican chorizo, remove casing. If using Spanish chorizo, cut into thin slices

Meanwhile in a large skillet, sauté the chorizo, onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper in oil until chorizo is no longer pink and vegetables are tender.

Add spinach; cook and stir for 1-2 minutes or until spinach is wilted.

Drain pasta; top with chorizo mixture.

Sprinkle with Parmesan cheese.

NOTE: Serves 4