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Wilted-Spinach Spaghetti

Prep time 10 mins
Cook time 15 mins
Yield 4 Servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1/4 cup pine nuts, optional
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (6 oz.) package mushrooms, quartered
  • 1 1/2 cups canned reduced sodium chicken broth
  • 2 (5 oz.) bags baby spinach
  • 3 plum tomatoes, diced
  • 3 ounces provolone, cut into small cubes
  • Salt and pepper

Nutrition Information

  • calories 408
  • fat 15 g
  • satfat 7 g
  • protein 18 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 32 mg
  • sodium 281 mg

How to Make It

  1. In a large pot of boiling, salted water, cook spaghetti according to package directions until al dente. Drain; set aside.

  2. Toast pine nuts in a large skillet over medium heat, about 3 minutes. Remove from skillet and let cool.

  3. In same skillet, melt butter. Add onion and garlic; cook for 1 minute. Add mushrooms; cook until soft, about 5 minutes.

  4. Add broth; bring to a boil. Add spinach; stir until wilted. Add spaghetti and toss. Add tomato and provolone; toss. Season with salt and pepper. Top with pine nuts, if desired.