Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 5mg
- Sodium: 520mg
- Total Carbohydrates: 52g
- Protein: 12g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 50%
0%
Iron 25%
0%
Calcium 10%
Recipe Source:
Hy-Vee rotini veggie pasta label.