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Here we take basic lasagna ingredients — ricotta cheese, pasta and tomatoes — and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for pre-sliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with steamed broccoli and whole-grain baguette.
- 8 ounces whole-wheat rotini or fusilli
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 3 cloves cloves garlic, sliced
- 8 ounces sliced white mushrooms (about 3 1/2 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 14-ounce can diced tomatoes with Italian herbs
- 8 cups baby spinach
- 1/2 teaspoon crushed red pepper (optional)
- 3/4 cup part-skim ricotta cheese
Bring a large pot of water to a boil. Add the pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add the mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
Add the 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.
Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
364 calories; 9g total fat; 3g total saturated fat; 14mg cholesterol; 588mg sodium; 0g carbohydrates; 7g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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