Angel Hair Pasta

1/2 c Extra-virgin olive oil
4 ts Shallots, diced
4 ts Garlic, minced
1 c Medium-sized mushrooms sliced
1 c Oyster mushrooms, stemmed
1 c Roma tomatoes, diced small
12 oz Fresh spinach, washed and stemmed
1/2 c White wine
1 c Vegetable broth
Salt & pepper to taste
24 oz Angel hair pasta, cooked

Heat olive oil in a small skilled over medium heat. Saute shallots, garlic and mushrooms until soft. Add roma tomatoes and fresh spinach, then add white wine and mix well.

When this begins to simmer, add the broth and season with salt and pepper to taste. Return to a simmer. Toss with cooked angel-hair pasta.

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