- One 14 1/2-ounce box spaghetti
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 red bell pepper, diced
- 1 large onion, diced
- 1 cup bite-size broccolini pieces
- 1 pint grape tomatoes
- 1/2 cup vegetable broth
- 1/2 cup prepared pesto
- 1 cup baby spinach leaves
- Freshly grated Parmesan (for garnish)
Bring a large saucepan of water to boil and prepare pasta according to package directions.
While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about 5 minutes more, until other side is same color. Add broccolini, tomatoes and broth, and then stir in pesto. Bring to a simmer, and then add spinach and cooked pasta.
Transfer to serving bowl and sprinkle with fresh Parmesan.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
nutrition information per serving
450 calories; 14g total fat; 5mg cholesterol; 300mg sodium; 57g carbohydrates; 7g fiber; 19g 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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