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The Lake News Online
  • Recipe of the week: Inside out lasagna

  • Serves 4
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  • Serves 4
    8 ounces whole-wheat rotini or fusilli
    1 tablespoon extra-virgin olive oil
    1 onion, chopped
    3 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 pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
    Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes. Add 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.
    Nutrition Information: Per serving: 364 calories; 9 g fat , 55 g carbohydrates; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium

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