Italian Pasta Mo Style
2 cups Quinoa garden pagodas or bow tie pasta
2 cups diced portabella mushrooms
5 oz fresh spinach
1 14oz can no salt diced tomatoes
3/4 lb cooked pealed shrimp with tails off
1/3 lb genoa salami, diced
3 shallots
1/4 teaspoons pepper
2 teaspoons crushed red pepper
1 teaspoon Italian seasonings
4-5 minced garlic cloves
2-3 tablespoons fresh chopped basil
parmesan cheese
Cook shallots, salami and mushrooms in large pan. Cook pasta in separate pan. Add diced tomatoes, cooked pasta, garlic, basil and all seasonings and simmer. Cut shrimp in half and add to large pan along with the spinach. Garnish with parmesan cheese.
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