Easy Vegetable Pasta
This recipe is full of delicious, healthy vegetables. Perfect for cleaning out the fridge and using up all the veggies at the end of the week!
Servings 4
Calories 310kcal
Ingredients
- 3 cups baby spinach
- 1 medium shallot diced
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups baby portabella mushrooms
- 1 hot house tomato
- 4 oz mascarpone cheese
- 1-2 Tbsp olive oil
- 3 Tbsp butter
- salt & pepper
- 1-2 tsp garlic powder
- 1 tbsp fresh parsley chopped
- 1 tsp fresh thyme chopped
Instructions
- Prepare 1/2 lb of pasta according to package directions. Keep 1/2 cup water from cooked pasta and drain the rest.
While pasta is cooking:
- In a 3- qt saute pan (or large skillet), add 3 Tbsp butter and 1-2 Tbsp olive oil over medium heat.
- Add shallots and onion and cook until soft and translucent.
- Add peppers and cook for 8-10 minutes until semi-soft.
- Add mushrooms and cook for 5 minutes.
- Add spinach, seasonings and herbs and cook until spinach is wilted.
- Slowly stir in mascarpone cheese until melted and creamy.
- Add hot pasta water and stir.
- Add drained, cooked pasta to vegetables in pan and stir gently to coat.
- Serve with chopped fresh tomato and grated Locatelli (or your favorite Romano) cheese.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 11g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 295mg | Fiber: 3g | Sugar: 5g