1-1/4 c. uncooked penne pasta (whole wheat)
1 (6 oz.) tube uncooked Mexican chorizo, casing removed
4 t. olive oil
1 small onion, thinly sliced
1 clove garlic, minced
4 oz. sliced fresh mushrooms
1 can med. water-packed artichoke hearts, rinsed, drained, sliced
1/3 c. chopped oil-packed sundried tomatoes, drained
1/4 t. dried oregano
1/8 t. each of salt and pepper
6 oz. pkg. fresh baby spinach, stems removed, rinsed and dried
3 Tbls. grated parmesan cheese
Cook pasta according to package directions.
If using Mexican chorizo, remove casing. If using Spanish chorizo, cut into thin slices
Meanwhile in a large skillet, sauté the chorizo, onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper in oil until chorizo is no longer pink and vegetables are tender.
Add spinach; cook and stir for 1-2 minutes or until spinach is wilted.
Drain pasta; top with chorizo mixture.
Sprinkle with Parmesan cheese.