Print this recipe
 |
Recipe by: Carolin
I invented this recipe last night to use up some of the many tomatoes I have ripening right now. It was yummy!
1 lb fresh tomatoes, diced
10 ounces fresh spinach, washed and chopped
10 ounces fresh mushrooms, sliced
3 cloves garlic, minced
1 medium onion, diced
1/4 cup fresh basil, chopped
salt and fresh ground pepper to taste
1 TB olive oil or non-stick spray
Either spray or oil a large skillet or frying pan and place over medium high heat.
Add onions and garlic and stir until they begin to soften. Add mushrooms cook for several more minutes. Stir in spinach and cook until it begins to wilt. Add basil, tomatoes, salt and pepper and cook for several minutes, until tomatoes are heated through.
Serve over pasta.
March 19th, 2011 at 1:58 pm
I tried this today and it was quite good. Didn’t quite have 10 oz of spinach or a full onion so I used some mini colored bells I had. Those added a little crunch/sweet and was yummy over brown rice corkscrews! Thanks