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Man embracing woman preparing vegetables

Source: Steven Errico / Getty

INGREDIENTS

8 ounces whole-wheat rotini or fusilli

1 tablespoon extra-virgin olive oil

1 onion, chopped

3 cloves 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

DIRECTIONS

1. 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.

2. 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.

3. 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.

4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

article courtesy of KitchenDaily.com

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