Loaded Pizza Egg Noodles
Prep Time: 15 minutes
Cook Time: 10 minutes
8 ounces broad egg noodles
1-1/2 tablespoons extra virgin olive oil
1 medium zucchini, finely chopped
8 ounces button mushrooms, finely chopped
4 ounces pepperoni or ham, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1 jar (24 ounces) organic marinara sauce
2 cups spinach, finely chopped
4 ounces shredded mozzarella cheese
Shredded Parmesan cheese, for serving (optional)
- In large pot of boiling salted water, cook noodles according to package instructions. Drain pasta and keep warm.
- Meanwhile, heat oil in large high-sided skillet over medium-high heat. Add zucchini and mushrooms; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Stir in pepperoni, basil, oregano and salt; cook 1 minute, stirring frequently.
- Reduce heat to medium. Stir in marinara sauce, spinach and noodles; cook 2 minutes or until warmed through. Stir in mozzarella. Serve topped with Parmesan cheese, if desired.