Ingredients
9 ounces uncooked whole wheat fettuccine1 tablespoon olive oil1-3/4 cups sliced baby portobello mushrooms1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon dried rosemary, crushed1/2 teaspoon dried oregano2 cups fresh baby spinach
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
