Spinach and Mushroom Penne
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 542.3
- Total Fat: 11.9 g
- Cholesterol: 13.4 mg
- Sodium: 439.8 mg
- Total Carbs: 85.6 g
- Dietary Fiber: 11.8 g
- Protein: 25.2 g
View full nutritional breakdown of Spinach and Mushroom Penne calories by ingredient
Introduction
Whole wheat penne with spinach and mushroom "pesto" Whole wheat penne with spinach and mushroom "pesto"Number of Servings: 6
Ingredients
-
1 package organic whole wheat penne
2 tbsp. extra virgin olive oil
4 cloves garlic (or less depending on taste)
1 package organic frozen spinach
1 package sliced organic baby portabella mushrooms
4 tbsp. basil (fresh is best!)
2 tbsp. cilantro
1 c. grated parmigano reggiano
Directions
Bring water to boil to make pasta.
In a separate pot, heat olive oil on medium-high heat and add garlic to infuse oil. Lower heat to medium and add frozen spinach (well-drained) and cook down. Add portabella mushrooms and stir well, cooking until mushrooms are dark. Add basil and cilantro and mix together. Lower heat and add parmigano reggiano, stirring together until it is pesto-like in consistency.
You can serve this dish two ways:
1. Mix pasta and spinach mushroom mixture together in large serving bowl and then serve.
2. Serve pasta and top with spinach mushroom mixture.
Add kosher sea salt, pepper, or extra basil and parmigano to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user POPDIVA77.
In a separate pot, heat olive oil on medium-high heat and add garlic to infuse oil. Lower heat to medium and add frozen spinach (well-drained) and cook down. Add portabella mushrooms and stir well, cooking until mushrooms are dark. Add basil and cilantro and mix together. Lower heat and add parmigano reggiano, stirring together until it is pesto-like in consistency.
You can serve this dish two ways:
1. Mix pasta and spinach mushroom mixture together in large serving bowl and then serve.
2. Serve pasta and top with spinach mushroom mixture.
Add kosher sea salt, pepper, or extra basil and parmigano to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user POPDIVA77.