5 ml (15 milliliters) Club House Garlic PowderGarlic Powder525 GR
1 kg (3 kilogram) Portobello mushrooms
250 g (750 grams) Baby spinach leaves, no stems
750 g (2 1/4 kilogram) Red bell pepper, sliced
105 ml (300 milliliters) Club House Signature blends ItalianoItaliano510 GR
1 1/2 liters (4 1/2 liters) Cooked penne pasta
375 ml (1 1/10 liters) Grated Parmesan cheese
Heat light olive oil and garlic powder in large skillet or wok. Add mushrooms and cook 2 minutes per side. Do not crowd pan. Add spinach bell peppers and Club House Italiano seasoning. Cook 1 minute. Add pasta and cook until heated through.