Pasta with Mushrooms, Tomatoes and Spinach
Ingredients
The pasta
-
1
pound
whole-wheat pasta
The sauce
-
2
tablespoons
butter
-
8
ounces
white button or baby bella mushrooms
-
to taste
salt and pepper
-
2
tablespoons
olive oil
-
½
medium
red onion
-
5
cloves
garlic
-
2
cups
cherry or grape tomatoes
-
½
cup
white wine
-
3
large handfuls
baby spinach leaves
Optional toppings
-
¼
cup
toasted pine nuts
-
to taste
freshly-grated Parmesan cheese
Instructions
- Cook the pasta in boiling salted water until al dente, then drain.
- In a large sauté pan, melt the butter and sauté the mushrooms with salt and pepper until browned.
- Remove the mushrooms and set aside. In the same pan, heat olive oil and sauté the onion until soft.
- Add the garlic and tomatoes, seasoning with salt and pepper, and sauté for a few more minutes.
- Pour in the white wine and scrape any browned bits from the pan, then add the spinach gradually until wilted.
- Combine the vegetable mixture with the drained pasta and serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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