PREP TIME: 5 MIN
COOK TIME: 25 MIN
TOTAL TIME: 30 MINUTES
Ingredients
SERVINGS: 4
- 8 oz. high fiber pasta (or whole wheat)
- 2 tsp. olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1.33 cups canned diced Italian tomatoes (not drained)
- 2 tbsp. tomato paste
- 1/8 tsp. red pepper flakes
- 2 oz. light cream cheese
- 1/4 cup grated Parmesan
- 4 cups fresh baby spinach
- 1/4 cup basil
Cook the pasta according to package directions. Reserve ½ cup pasta cooking liquid.
Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent.
Add the garlic and mushrooms and cook for 3-4 minutes.
Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.
Add the spinach and cook 3-4 minutes until wilted.
Stir in the pasta and fresh basil.
Nutritional Facts
Serving Size:
1.5 cups
Amount Per Serving
- Calories 298
- Total Fat 12g
- Saturated Fat 3g
- Carbohydrate 53g
- Fiber 8g
- Sugars 7g
- Protein 12g
