Wilted-Spinach Spaghetti

Wilted-Spinach Spaghetti Recipe

Yield:

4 Servings

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 408
Fat 15 g
Satfat 7 g
Protein 18 g
Carbohydrate 53 g
Fiber 5 g
Cholesterol 32 mg
Sodium 281 mg

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

Preparation

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

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

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

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.

Note:

August 2006
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