Masrer at Cooking

 

  Ingredients

• 8 ounce(s) whole-wheat rotini or fusilli
• 1 tablespoon(s) extra-virgin olive oil
• 1  onion, chopped
• 3 clove(s) garlic, sliced
• 8 ounce(s) (about 3 1/2 cups) sliced white mushrooms
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 can(s) (14-ounce) diced tomatoes with Italian herbs
• 8 cup(s) baby spinach
• 1/2 teaspoon(s) crushed red pepper (optional)
• 3/4 cup(s) part-skim ricotta cheese

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1. Bring 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.
2. Meanwhile, 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.
3. Add 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.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
   
   Carb Servings: 3 starch, 2 vegetables, 1 lean meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).