Wilted-Spinach Spaghetti

Yield: 4 Servings
Cost per Serving: $3.36
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Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 15g
  • Saturated fat: 7g
  • Protein: 18g
  • Carbohydrate: 53g
  • Fiber: 5g
  • Cholesterol: 32mg
  • Sodium: 281mg


  • 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


  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.
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