1 (16 ounce) package shredded mozzarella cheese
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 medium head iceberg lettuce, rinsed and shredded
4 small tomatoes, seeded and quartered
1/2 cup vegetable oil
1 tablespoon dried minced onion
3 cloves garlic, minced
1 teaspoon dried basil
In a medium saucepan, heat olive oil. Gently stir in pasta and mushrooms. Bring to a boil and then cook 4 minutes, stirring constantly. Reduce the heat to medium heat, and add broccoli and mushrooms, stirring constantly. Reduce heat, and add broth and spinach. Simmer 10 minutes.
Stir in tomatoes, olive oil, green onion, oil, garlic, basil, mint, and salt and pepper. Simmer 5 minutes, stirring.