PG TESTED

This takes just 10 minutes prep and 10 minutes cooking time. Fresh mushrooms and spinach are available now at local farmers markets. Broccolini resembles broccoli but has a sweeter taste. It's available at most large grocery stores or you can use broccoli.

• 14.5-ounce box Barilla Plus spaghetti
• 2 tablespoons olive oil
• 1 pound white button mushrooms, sliced
• 1 red bell pepper, diced
• 1 large onion, diced
• 1 cup bite-size broccolini
• 1 pint grape tomatoes
• 1/2 cup vegetable broth
• 1/2 cup prepared pesto
• 1 cup baby spinach leaves
• Freshly grated Parmesan cheese, for garnish

Prepare pasta according to package directions.

While water comes to a boil, heat olive oil in a large nonstick skillet over medium-high heat. Add a layer of mushrooms, red bell pepper and onions. Cook without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minuets longer until other side is same color. Add broccolini, tomatoes and broth, stir in pesto. Bring to a simmer, add spinach and cooked pasta.

Transfer to serving bowl and sprinkle with fresh parmesan. Serves 6.

-- The Mushroom Council (mushroominfo.com)

-- Arlene Burnett