Creamy Mushroom Rotini

Regular spaghetti gets old. plain-old pasta and red sauce. Boringgggg. Here is a recipe that spices any kind of pasta up and is fancy, inexpensive and delicious!

What you'll need:
Pasta boiling pot
Sautee pan/skillet
Small pot (quart sized)
2 Wooden Spoons

Ingredients
3/4 box of rotini pasta (you can use any kind but this is what I recommend!)
1 package of baby portabello mushrooms
3 cups of spinach
1 jar of mushroom alfredo sauce
3 TBS olive oil
3 cloves garlic, finely chopped
1/4 cup white cooking wine or white wine if you are of age to buy it!
1/2 onion, cut into thin, long pieces
2 palm-fulls of italian seasoning

**This will make four servings. Enough for three friends or leftovers for lunch!

How to:
1. Pour contents of alfredo sauce in to small quart-sized pot and set to LOW heat on your stove.
2. In your skillet/sautee pan, put 3 TBS olive oil, garlic and onion in. Move these around with a wooden spoon until the onion becomes limp and translucent.
3. Fill your pasta pot up in between pushing the onions/garlic around and set that to HIGH on the stove and wait for it to boil.
4. Back to the skillet. Your onions should be translucent/clear now. Add the package of mushrooms to the pan and push them around with the wooden spoon until they shrink and become limp.
5. Water boiling yet? If so, add 3/4 of the box of pasta of your choice to the water.
6. Cook the pasta.
7. The mushrooms should be a bit smaller and limper now. Here's where you can add some white wine to the mushrooms. I recommend white cooking wine or your favorite white wine. Add your spinach and push the spinach around with the wooden spoon too. The spinach will begin to shrink (good!) the warmer it gets.
8. Pasta finished cooking? Fish a piece out with a spoon (NOT YOUR HAND) and taste it. If it's chewy enough, drain the pasta.
9. Put the pasta on the plate, followed by two scoops of alfredo sauce and finally a healthy helping of mushroom-spinach deliciousness.

ENJOY!