Ingredients:
1/4c Zucchini – Half Moons – Sliced Thinly
1/4c Portobello Mushrooms – Small Dice
2 Cloves of Garlic – Chopped Finely
1T Green Onion – Sliced, you can also use onion bulbs, regular onions, etc
1/2c Spinach – Chopped Roughly
8 Grape Tomato’s – Cut in Fours
1 1/2T Mascarpone Cheese
1/2T Parmesan (fresh)
3T Whipped Cream (heavy cream)
1T Fresh Basil – Chiffonade
2T Fresh Mozzarella – Small Dice (optional)
1T Extra Virgin Olive Oil
2c Pasta – Or However much or little you want!
S&P

So as you can see most of the ingredients in this are pretty simple and pretty healthy. You can use the whipped heavy cream and the mozzarella optionally. I like adding the heavy cream because it makes a thick sauce to coat the pasta with. The mozzarella cheese was just something extra because I was feeling naughty that day and wanted something bad to add to it! It does give it a nice velvety texture and flavor though. If you use a lot more pasta than suggested, up the ingredients as well so everything mixes nicely.

Directions:
Pretty simple. Take the onion, oil (about 1T) and garlic and sautee. Then, take the zucchini, mushrooms, spinach, & tomato’s and place those in with the garlic and onion mixture. The pan, I guarantee you, will look a little scary. But, I promise that once the spinach cooks down, it will look less scary! Once you let that cook down you will start to see some residual water, that’s okay! Don’t strain that out, it will start to become your sauce base. Take the mascarpone cheese, parm cheese and the whipped heavy cream and add it into the mixture, mix thoroughly. Add your S&P to taste.

At the last second add in the optional mozzarella, the pasta, and the basil and mix around so that the cheese melts and the basil melds with the mixture.

Serve!