Creamy Spinach-mushroom PastaEn Español (Spanish Version)
Serving Size½ recipeCalories
14 gSaturated Fat4.5 gSodium
593 mgTotal Carbohydrate
71 gDietary Fiber3 gProtein
23.5 gServings2IngredientsMeasuresOlive oil1 tablespoonGarlic cloves, thinly sliced2Mushrooms, cleaned and sliced4 ouncesFresh fettucini (or other fresh pasta)8 ouncesPacked fresh spinach4 cupsLight garlic and herb spreadable cheese1/3 cup (about 3 ounces)Low-fat milk¼ cupSalt¼ teaspoonFresh ground pepper to tasteDirectionsCook 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.
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.