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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This one comes from From EatingWell's January/February 2010 issue. Their advice: To cut down on prep time, look for presliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette. Can't wait to try it this week! Ingredients:
8 ounces whole wheat rotini or 8 ounces fusilli |
1 tablespoon extra-virgin olive oil |
1 onion, chopped |
3 garlic cloves, sliced |
8 ounces sliced white mushrooms (about 3 1/2 cups) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 (14 ounce) can diced tomatoes with italian herbs |
8 cups baby spinach |
1/2 teaspoon crushed red pepper (optional) |
3/4 cup part-skim ricotta cheese |
Directions:
1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
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