Super Mushroom Veggie Pasta
Courtesy of Mushroom Council 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 1 14.5-oz. box Barilla Plus spaghetti (or substitute equivalent) |
| 2 Tbsp. olive oil |
| 1 lb. mushrooms, sliced |
| 1 red bell pepper, diced |
| 1 large onion, diced |
| 1 c. bite-size broccolini pieces |
| 1 pint grape tomatoes |
| 1/2 c. vegetable broth |
| 1/2 c. prepared pesto |
| 1 c. baby spinach leaves |
| freshly grated Parmesan (for garnish) |
Directions:
1. Bring a large saucepan of water to boil and prepare pasta according to pkg. directions.
2. 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 min. or until mushrooms become red-brown on one side. Turn ingredients and cook about 5 min. more, until other side is same color.
3. Add broccolini, tomatoes and broth, and then stir in pesto. Bring to a simmer, and then add spinach and cooked pasta.
4. Transfer to serving bowl and sprinkle with fresh Parmesan.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 450; Calories From Fat: 130; Total Fat: 14g; Cholesterol: 5mg; Total Carbs: 57g; Fiber: 7g; Protein: 19g; Sodium: 300mg;