Spinach Mushroom Pasta
You can’t go wrong with this dish or these ingredients. Three of my favorites tastes, combined in with garlic, onion and olive oil for a tasty and filling dish.
Spinach has become a passion of mine. I enjoy seeing how many ways I can prepare it or add it to various meals I cook. Happily, it goes in nearly anything from pasta, to burgers.
This recipe makes a low calories meal considering the pasta. An entire pound of mushrooms only contains about 100 calories. You don’t need that many. A whole bag of spinach generally has less than that. Even the olive oil, though it does contain about 120 calories per tablespoon, is considered a good fat, and is used in small amounts. Use whole wheat or fiber enriched pasta, and it’s even healthier.
Pasta is so satisfying. When combined with these two power veggies, it has a wonderful, fresh flavor.
Fast. Easy. Mouthwatering.
Spinach always adds color, flavor, and especially nutrients. As a leafy green vegetable it is at the top of most lists for both brain and heart health. A super nutrient, it contains iron, folic acid, calcium and antioxidants, along with many other vitamins. All packed into a very low calorie package. One cup of raw spinach contains only seven calories.
I just love the versatility. If you have children or perhaps a spouse who don’t like vegetables, spinach is great to sneak into meals. Chopped they won’t even know it’s there. Burritos or tacos? Add some into the beans or meat. Pour a generous portion into spaghetti sauce or white sauce. Of course it goes in soup, but it’s also great in eggs.
You can add other favorite vegetables if you like, but I hope you try it like this first. It’s delicious and one of my personal favorites.
Serves: 4 to 6
- 16 oz thin spaghetti
- 2 cloves of garlic, finely diced
- 1 onion, halved then sliced
- 8 to 10 mushrooms, sliced thin
- 6 cups fresh spinach
- 2 - 3 tablespoons olive oil
- salt and pepper to tast
- fresh parmesan, grated (optional)
- Cook pasta, al dente, according to package directions, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet, then sauté chopped garlic.
- After 1 to 2 minutes, add onion and mushrooms and sauté another 4 minutes.
- Add fresh spinach. Sauté until wilted.
- Salt and pepper to taste.
- Add another 1 tablespoon olive oil, stirring well.
- Add pasta and toss to blend.
- The last 1 tablespoon of olive oil can be added if needed at this point.
- Cover and cook a few minutes, stirring and tossing often, until pasta is hot and well coated.
- Serve with a sprinkling of fresh grated parmesan (optional).
December 17, 2014
That sounds delish, Alex. I haven’t tried that before. All the better too that your daughter fixed it for you–treat!
December 17, 2014
We just made spinach stuffed shells tonight. Well, my daughter did. It was her first try and it was pretty darn good.