Angel Hair Pasta with Sundried Tomatoes, Fresh Spinach & Mushrooms

Ingredients

• 1 cup vegetable broth
•   1/4 cup diced sun-dried tomatoes
• 14 oz Barilla Plus angel hair pasta
• 1 teaspoon olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• 1/4 cup grated Parmesan cheese
• 1/2 cup light sun-dried tomato dressing (or light Italian dressing)
• Fresh sliced mushrooms

Directions

Cook and drain pasta; set aside. Heat the olive oil and red pepper flakes in a skillet over medium heat and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the broth, and stir in the chopped sun-dried tomatoes and mushrooms. Continue cooking until heated through. In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese. 

This recipe makes 7 servings. Each serving is 5 weight watcher points.