Ingredients

1 pound dried linguini noodles, cooked

24 ounce package of cremini mushrooms, stems removed and tossed, caps cut in half.

1/2 cup olive oil plus a drizzle for mushrooms

2 teaspoons kosher salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes, divided

3 tablespoons roasted garlic, divided, plus liquid from the jar

3 handfuls fresh spinach

8 ounces mini heirloom tomatoes

Directions

1. Preheat oven to 425 degrees.
2. Place cut mushrooms on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and 1/4 teaspoon red pepper flakes. Add 2 tablespoons roasted, minced garlic. Roast for 30 minutes.
3. Boil water for noodles. Cook noodles and spinach together.
4. In large sauté pan, add olive oil, 1/4 teaspoon red pepper flakes, 1 tablespoon roasted, minced garlic and liquid left from jar of garlic.
5. Add tomatoes to pan and sauté for 5-10 minutes, until tomatoes start to soften.
6. Add cooked noodles and spinach to sauté pan, reserving some of the pasta water in case you need to loosen your sauce.
7. Add roasted mushrooms, making sure to scrape the garlic from the pan to the noodles and toss together.
8. Serve with grated parmesan.

Enjoy!

Until next time, Kris