- 1.
Cook shellbow pasta according to package instructions and set aside.
- 2.
Dice the shallot and chop half an onion.
- 3.
Slice mushrooms and prepare spinach.
- 4.
Open the jar of julienne sliced sun-dried tomatoes.
- 5.
In a skillet, sauté the chopped onion and diced shallot until translucent.
- 6.
Add the sliced mushrooms and sun-dried tomatoes, cooking until mushrooms are tender.
- 7.
Stir in the spinach until wilted.
- 8.
Combine the cooked pasta with the sautéed vegetables.
- 9.
Garnish with grated cheese and a sprinkle of red pepper flakes.