Gluten Free Mushroom Spinach Pesto Pasta

Instead of goat cheese, I used parmesan, instead of sun dried tomatoes, I used mushrooms and instead of kale pesto, I used my fresh spinach pesto. The result was a super flavorful dish that I ate for lunch… then dinner… then lunch the next day. Let's just say if I had enough leftovers to eat it for the entire week, I would have! Ingredients

• 4 oz gluten free spaghetti noodles
• 1 tbsp Enzo Olive Oil
• 1 cup baby bella mushrooms (sliced)
• 3 cloves garlic (minced)
• ¼ cup spinach pesto (click link for recipe)
• ¼ cup parmesan cheese (shaved)

Begin by cooking the pasta in a pot of boiling water. While the pasta is boiling, add the olive oil to a large skillet over medium-high heat. Add the mushrooms and sauté 4-5 minutes. Add the garlic and sauté for an additional minute. Drain the pasta, then place back into the pot. Add the pesto and mushrooms. Toss to coat. Transfer to a bowl and top with the parmesan cheese. So simple. So delicious. Vegetarian Option: This recipe is vegetarian. Gluten Free Option: This recipe is gluten-free.
Source: http://ladiesblog.net/gluten-free-mushroom-spinach-pesto-pasta.html