1 lb. spaghetti
1 lb. green leaf spinach, cleaned
1 6 cloves of garlic, sliced
3 tbsp. olive oil
4 tbsp. pecorino romano cheese
8 mushrooms, cleaned - shitake, portabella or fresh, diced
1 tsp. salt
1 tbsp. cayenne pepper
1. Bring spaghetti to boil in salted water.
2. In large sauce pan heat oil and garlic for a few minutes.
Add in spinach and cook until wilted and dark green and add in the mushrooms,
salt and cayenne pepper. Saute for 2-5 minutes.
3. Drain pasta and place in large serving dish. Add in
the spinach
and toss well. Add in the cheese and toss again. Serve
with bread.