Servings and Ingredients
|3 c. uncooked Hy-Vee rotini veggie pasta|
|1 tbsp. Hy-Vee Select extra-virgin olive oil|
|1 small onion, chopped|
|3 cloves garlic, minced|
|1 (8 oz) pkg sliced fresh mushrooms|
|½ tsp. Hy-Vee salt|
|¼ tsp. freshly Hy-Vee ground pepper|
|1 (14.5 oz) can Hy-Vee Italian Style diced tomatoes with onion and garlic|
|1 (10 oz) bag baby spinach|
|½ tsp. Hy-Vee crushed red pepper|
|5 tbsp. Hy-Vee 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; cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper; cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
- Add tomatoes, spinach and crushed red pepper. 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 5 bowls. Dollop each serving with ricotta.
290 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 5mg
- Sodium: 520mg
- Total Carbohydrates: 52g
- Protein: 12g
Vitamin A 70%
Vitamin C 50%
Hy-Vee rotini veggie pasta label.