Recipe by McGelby
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!
- 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) candiced tomatoes with italian herbs
- 8 cups Baby Spinach
- 1⁄2 teaspoon crushed red pepper (optional)
- 3⁄4 cup part-skim ricotta cheese
Directions See How It's Made
- 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.
- 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.
- 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.
- Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.