yummy ...and easy :~D !! INSIDE~OUT LASAGNA 8 ounces whole-wheat rotini, or fusilli 1/4 teaspoon freshly ground pepper 1 tablespoon extra-virgin olive oil 1 14-ounce can diced tomatoes with Italian herbs 1 onion, chopped 8 cups baby spinach 3 cloves cloves garlic, sliced 1/2 teaspoon crushed red pepper, (optional) 8 ounces sliced white mushrooms, (about 3 1/2 cups) 3/4 cup part-skim ricotta cheese 1/2 teaspoon salt Yield: 4 Servings DIRECTIONS! Prep: 25 min Total: 30 min (Quick) 1Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl. 2Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes. 3Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes. 4Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta. nutritional information Calories: 364 Fiber: 7 g Fat: 9 g Saturated Fat: 3 g Carbohydrates: 55 g Protein: 16 g Sodium: 588 mg Monounsaturated Fat: 4 g
Posted on: Tue, 02 Jul 2013 10:51:41 +0000
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