![\"Bucatini](\"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2010\/04\/Bucatini-with-Spinach-and-Mushrooms.jpg?resize=549%2C442\" "\\"Bucatini")
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Ingredients:<\/span><\/p>\n 1 medium red onion, sliced<\/span><\/p>\n 6 oz. crimini mushrooms*, sliced<\/span><\/p>\n 2 cloves garlic, minced<\/span><\/p>\n 8 oz. fresh spinach<\/span><\/p>\n 2 tablespoons extra virgin olive oil<\/span><\/p>\n red pepper flakes<\/span><\/p>\n 8 oz. bucatini or spaghetti pasta<\/span><\/p>\n \u00bd cup prepared pesto<\/span><\/p>\n \u00bc c. pine nuts, toasted<\/span><\/p>\n \u00bc c. manchego cheese**, grated (optional)<\/span><\/p>\n Serves 4<\/span><\/p>\n Method:<\/span><\/p>\n Cook pasta according to package directions, Drain and set aside.<\/p>\n Heat 1 tablespoon olive oil in large skillet, sprinkle with red pepper flakes, saut\u00e9 onions until softened, about 2 minutes. Add the garlic, cook for 1 more minute. Remove onion mixture from pan. Set aside.<\/p>\n Add 1 tablespoon olive oil and the mushrooms, cook until golden brown and most of liquid has cooked off \u2013 about 5 minutes. Add the spinach leaves, stirring until softened. Meanwhile, spread the pine nuts on a toaster oven tray and warm on 300 for about 2 minutes. Watch carefully \u2013 they brown quickly.<\/p>\n Run hot water over the pasta. Spray pasta pot with oil. Return pasta to pan. Stir in the mushroom and onion mixture. Add the pesto and toss the pasta to incorporate all ingredients.<\/p>\n Serve in pasta bowls, sprinkle with pine nuts and grated cheese.<\/p>\n Enjoy \ud83d\ude42<\/p>\n *<\/span>Crimini mushrooms are coffee colored and richer in flavor and nutrients than the more common white mushroom. They are readily available all year round.<\/p>\n **<\/span> Variations: parmesan, romano, asiago. Eliminate the cheese for a vegan diet.<\/p>\n