Emily's Mediterranean Pasta Leftover "bits and bobs" from a sushi dinner inspired this delicious pasta dish. 16 oz. penne pasta 1/4 Cup olive oil, divided 8 oz. mushrooms, sliced 3/4 Cup sliced black olives (Emily uses kalamata) 1-1 1/2 Cups sun-dried tomatoes, diced 9 oz. bag fresh baby spinach 6 oz. container feta cheese crumbles 6-8 pieces mozzarella string cheese, sliced into coins 2-4 TB. PASTA SPRINKLE (Emily uses 4)

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