Hearty whole wheat pasta is paired with plenty of garlic and spinach for a delicious vegetarian dinner. The spinach wilts in the cooked pasta, making this dish a quick weeknight option.
- 1 pound whole wheat linguine
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic sliced
- 2 cups cleaned and sliced mushrooms
- 4 cups washed baby spinach
- 1/2 cup pine nuts lightly toasted
- 3/4 cup grated Parmesan
- Ground black pepper
Cook pasta according to package instructions. Sauté garlic in olive oil for 2 minutes, being careful to not burn it, then add mushrooms. Cook until mushrooms are just tender. Set aside. Place spinach into a colander. When pasta is cooked, pour it with its cooking water over the spinach in the colander. As the pasta drains, its heat will wilt the spinach. Transfer pasta and spinach to a large serving bowl. Add mushroom mixture and toss. Top with pine nuts, cheese and pepper.
Per serving: 830 calories (360 from fat), 40g total fat, 7g saturated fat, 15mg cholesterol, 330mg sodium, 100g carbohydrates (23g dietary fiber, 5g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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