Creamy Spinach-mushroom Pasta
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ recipe |
| Calories | 495 |
| Total Fat | 14 g |
| Saturated Fat | 4.5 g |
| Sodium | 593 mg |
| Total Carbohydrate | 71 g |
| Dietary Fiber | 3 g |
| Protein | 23.5 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 1 tablespoon |
| Garlic cloves, thinly sliced | 2 |
| Mushrooms, cleaned and sliced | 4 ounces |
| Fresh fettucini (or other fresh pasta) | 8 ounces |
| Packed fresh spinach | 4 cups |
| Light garlic and herb spreadable cheese | 1/3 cup (about 3 ounces) |
| Low-fat milk | ¼ cup |
| Salt | ¼ teaspoon |
| Fresh ground pepper to taste |
- Directions
- Cook pasta according to package directions, omitting salt and fat. When done, reserve ¼ cup of water, drain the rest, and set pasta aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until just soft and fragrant. Add mushrooms, stir, cover, and cook for about 3-4 minutes, until mushrooms are soft.
- Add spinach to the skillet and stir until just wilted. Reduce the heat to low and mix in the garlic and herb cheese and milk.
- Turn off the heat and add the pasta to the skillet and toss until well-mixed. If pasta dish seems dry, add reserved pasta water, 1 tablespoon at a time, until creamy. Season with ¼ teaspoon of salt fresh ground pepper to taste.
Exchanges
4 starches; 1 lean meat substitute; 2 vegetables; 2 fats
Side Suggestions: Classic Tossed Salad
Toss mixed greens with chopped tomatoes, cucumbers, red onion, olive oil, and vinegar.