mussels with whole grain rotini

When I was at Kat's yesterday, we cooked up some mussels with whole grain pasta that was deLISH! I didn't realize how eating whole grain pastas doesn't make you feel so overstuffed after eating a plateful. I always knew it was better for you but always shied away. I guess it seemed "unnatural". Shame on me considering I'm always game for trying new things! I loved the color it had from the peppers, mussels, and spinach. This is Kat's recipe and hope she doesn't mind me sharing her creation.

1 lb. mussels (can use frozen. soak in cold water for few minutes to defrost)

olive oil

3 garlic cloves (minced)

2 green onion stalks (cut into 1/2" pieces)

2 tbs. roasted red peppers (can use canned)

white wine

handful of baby spinach

pinch of kosher or sea salt

whole grain rotini pasta (can use any style of pasta of your choice)

1. In large pot, bring water to full boil and add the pasta. Cook til al dente.

2. In a pan, heat olive oil and add garlic. Saute for a bit then add green onions and roasted peppers. Saute for a minute.

3. Add white wine, just enough to coat the bottom of pan and simmer for a minute or 2.

4. Add mussels, sprinkle with salt, saute for 1 minute.

5. Add spinach and saute til tender but do not overcook!

6. Add mussel mixture to pasta and coat evenly.

7. Plate and eat!