Creamy Roman Pastabella

• 10 oz. fresh spinach, cleaned stemmed and chopped
• 16 oz. Linguine or your choice of pasta
• 6 oz. cup Bernstein’s Creamy Caesar Salad Dressing
• 1/2 lb sliced portabella mushrooms
• 1/2 tsp. seasoned salt and pepper
• 3/4 cup Dry White Wine
• 1/2 cup mild onion
• 1/4 cup chopped / roasted garlic
• 1/2 cup of sliced zuchini squash
• 5 oz. Thinly sliced strips prosciutto
• 2/3 cup grated Parmesan cheese

Directions:

• Pour wine into small pan cooking over medium heat. Add portabellas and salt and pepper. Cook about 10 minutes or until mushrooms become tender and wine evaporates.
• Boil pasta according to package instructions. For last 6 minutes of boiling time, add spinach to pasta. Drain water and pour pasta and spinach into large bowl.
• Add mushrooms, onion, garlic, squash, and prosciutto to pasta and spinach.
• Pour salad dressing over mixture and stir vigorously to mix thoroughly
• Sprinkle with parmesan cheese and serve.

Notes:
Serves 4-5