It's cold outside, so stay
in and throw a dinner party to pick up everyone’s spirits!
Try this pasta dish for a hot, healthy and delicious dish.
Super
Mushroom Veggie Pasta
- 2 tablespoons olive oil
1 pound white button mushrooms, sliced
1 red bell pepper, diced
1 large onion, diced
1 cup bite-size broccolini pieces
1 pint grape tomatoes
1/2 cup vegetable broth
1/2 cup prepared pesto
1 cup baby spinach leaves
Freshly grated Parmesan (for garnish)
- Bring a large saucepan
of water to boil and prepare pasta according to package directions.
- 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 five minutes or until mushrooms
become red-brown on one side. Turn ingredients and cook about
five minutes more, until other side is same color. Add broccolini,
tomatoes and broth, and then stir in pesto. Bring to a simmer,
and then add spinach and cooked pasta.
- Transfer to serving bowl
and sprinkle with fresh Parmesan.
Makes 6 servings.
Nutritional Information
Per Serving: 450 calories, 16g fat (24% Daily Value), 3g saturated
fat (17% Daily Value), 7mg cholesterol (2% Daily Value), 217mg
sodium (9% Daily Value), 4g dietary fiber (16% Daily Value),
22g protein (44% Daily Value), 80% Daily Value for vitamin C,
61% Daily Value for selenium, 35% Daily Value for vitamin A,
25% Daily Value for iron, 20% Daily Value for calcium, 13% Daily
Value for potassium, 3.5% Daily Value for vitamin D
Recipe and photograph provided
courtesy of the Mushroom Council and mushroominfo.com.
