This super easy weeknight meal from The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell) is very adaptable.
Ingredients:
- 8 oz whole wheat pasta (I doubled this recipe since the pasta packages I have are all 1 pound; it calls for rotini or fusilli but I used rigatoni).
- 1 Tbsp extra-virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, sliced (I used jarred minced garlic which is sort of nasty but I keep it on hand for occasions that I go to peel the garlic and it’s all dried out and the jarred is the less nasty of the two).
- 8 oz sliced white mushrooms (I substituted a handful of dried mushrooms and added to the pasta when it was boiling)
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper (I admit I really didn’t measure the salt or pepper; a few cranks of the grinder and it’s all good)
- (1) 14 oz can diced tomatoes with Italian herbs (I used garlic and basil flavored; of course if you have your own tomatoes canned from last summer that’s even better. I got these cans from my mother-in-law who found them “too spicy.” Not sure if it’s a generational thing or a Midwest thing, but I find it funny that anything other than salt and pepper–maybe parsley–is considered too spicy.)
- 8 cups baby spinach (I didn’t have any but DID have some nice hearty leaf lettuce from last week’s vegetable box)
- 1/2 tsp crushed red pepper (optional, so I didn’t use. I figured the jarred garlic would provide enough flavor.)
- 3/4 cup ricotta cheese
Directions:
- Cook pasta according to package directions and drain.
- Meanwhile, in a large skillet, cook the onion and garlic over medium heat until they’re nice and soft; add the mushrooms (if using fresh), salt and pepper, and cook about 5 minutes or until the mushrooms start to release their liquid.
- Add the tomatoes, spinach, and red pepper if using and turn the heat up to high; cook until the spinach is wilted.
- Toss the sauce with the pasta and top each serving with a dollop of ricotta.
The Verdict: You may have noticed that there’s mozzarella in the photo and not ricotta. That’s because I cannot stand ricotta. I’m not sure why; the texture kind of grosses me out, always has. DH happily added it to his serving, though. The lettuce turned out fine, the mushrooms a bit more bland than I would have thought. I think boiling them with the pasta really drained their flavor. In the summer I could see adding more vegetables to the sauce, and I was reminded of how much I miss fresh tomatoes. Not from a can, not hydroponic, not shipped in from overseas. Summer, please come soon!
Nutrition info: 1/4 serving is about 364 calories, 9 g fat, 55 g carbs, 16 g protein, 7 g fiber.
This post shared at Works for Me Wednesday, Pennywise Platter Thursday, Thursday Recipe Swap Meet, Frugal Food Thursday, Food on Fridays, Potluck Friday
Blond Duck
Popped in to say hi! I love this! So much easier than lasagna!
Stacy Uncorked
That looks and sounds really good! I’m definitely going to have to add this to my menu list next week! 🙂
Katie @ Time 2 Eat Yall
Hey! I love Italian and garlic! May have to try this sometime 😉
Lorie Shewbridge
This sounds really delicious! Hubby doesn’t like mushrooms, but other than that, I would make this just like the recipe and use BOTH ricotta and mozarella as we LOVE all kinds of cheese.
I actually have all these ingredients in the house and was looking for a new recipe, so THANK YOU VERY MUCH for linking up to our new meme.
HUGS!!
XmasDolly
Woo Hooo! We’re talking Nummers except my children would side with you, but I happen to like ricotta cheese, but my children will be surprised when they come over again for NaNee’s Lasagna ~hehe~ They will sure be your friend for life. Thanks so much for visiting our Swap Meet! Hope you stop by next week too! There’s something wrong with our button, so I’ll have to let you know when it’s fixed. Thanks again!
Erin @ EKat's Kitchen
This is such a fun recipe! I love mozz and ricotta, and I’m sure your recipe would be killer either way! Thanks so much for linking up to Friday Potluck!
Leah @ Beyer Beware
This sounds great. Totally agree on the tomato thing…summer come fast!!