Super Mushroom Veggie Pasta
When it's cold outside, stay in and throw a dinner party to pick up everyone’s spirits! Try this pasta dish for a hot, healthy and delicious dish.
1 (14.5-ounce) package spaghetti or linguine
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 (1/6 of recipe): 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.