1 can (14.5 oz) diced tomatoes with basil and garlic, undrained
1 cup sliced fresh mushrooms
1 cup sliced red onion
1 cup sliced yellow bell pepper
4 cups (packed) fresh spinach leaves
2 T pine nuts, toasted
salt and pepper
hot, cooked pasta
grated Parmesan cheese

Drain and reserve tomatoes; add juice, mushrooms, onion and bell pepper to large skillet; cook over medium heat until tender.  Add spinach and tomatoes; cook until spinach is wilted.  Stir in pine nuts; season with salt and pepper.  Serve over pasta; top with grated cheese

Makes 2 servings.

from Muir Glen