Spinach Mushroom Pesto Spaghetti
1 tablespoon olive oil
5 ounces spinach
2 cups mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup Parmesan
½ pound cooked spaghetti or 2 medium green or yellow zuchinni cut with a vegetti or a spiralizer(sauteed), or a small cooked spaghetti squash
Heat oil in a pot over medium-high heat
Cook the spinach until wilted.
Add the mushrooms, salt, and pepper cooking until most of the water is gone.
Add the pesto and Parmesan.
Add the spaghetti/zuchinni noodles(sauteed) or a small cooked spaghetti squash, and toss until evenly coated, with the sauce sticking to the noodles.