1 T. olive oil

1 chopped onion

6 garlic cloves, mashed or minced

1/2 green bell pepper or Anaheim, seeded and chopped

1/2 to 1 lb. mushrooms, sliced

1 container grape or Santa tomatoes

1 C. sliced chard or spinach leaves

3 T. extra virgin olive oil

½ C. red wine

1 to 1 1/2 C. sliced smoked pork chops, smoked sausage, or grilled chicken strips

1 T. fresh marjoram leaves

Sea salt and freshly ground pepper blend

1/2 C. shaved Pecorino Romano or Asiago or shredded Parmesan or Asiago

 

Heat 2 T. oil in a large skillet over medium heat until hot. Add the onion, pepper, and garlic and sauté, stirring, for 2 minutes, or until crisp tender.  Add the mushrooms and cook for 1 minute, stirring constantly. Stir in the tomatoes and spinach.  Drizzle the wine into the mixture and cook, stirring, for about 3 minutes. Add meat if using. Stir in remaining oil, if needed, the marjoram, salt and pepper, and cook for three (3) minutes.  Add the pasta and toss well.

 

Yield:

Calories:

Fat:

Fiber: