Absorption Penne with Mushrooms and Spinach
- Number of Servings: 2
Ingredients
100 grams (3.5 ounces) penne pasta, uncooked1 tbsp olive oil1/4 onion, chopped2 cloves garlic, minced1 cup vegetable stock (or chicken broth)5 button mushrooms, sliced2 cups fresh spinach, washed and driedsalt and pepper to taste
1. In a small saucepan, begin heating the vegetable stock.
2. In a medium saucepan, sauté the onion and garlic in the olive oil until softened. Add the dried pasta to the pan and stir to coat.
3. When the vegetable stock begins to boil, add it to the pasta. Stir contents, cover, and let simmer for 5 minutes.
4. Add the sliced mushrooms to the pot, along with salt and pepper. Stir and cover. Continue simmering until pasta is almost al dente (about 7-10 minutes).
5. Add the spinach and stir until the leaves are barely wilted and the pasta is al dente. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user KERRYHF.
2. In a medium saucepan, sauté the onion and garlic in the olive oil until softened. Add the dried pasta to the pan and stir to coat.
3. When the vegetable stock begins to boil, add it to the pasta. Stir contents, cover, and let simmer for 5 minutes.
4. Add the sliced mushrooms to the pot, along with salt and pepper. Stir and cover. Continue simmering until pasta is almost al dente (about 7-10 minutes).
5. Add the spinach and stir until the leaves are barely wilted and the pasta is al dente. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user KERRYHF.
Nutritional Info Amount Per Serving
- Calories: 296.0
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 498.5 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 4.1 g
- Protein: 9.7 g
Member Reviews