Inside-Out Lasagna: Difference between revisions
Created page with "YIELD: 4 servings INGREDIENTS 8 oz. whole wheat rotini or fusilli 1Tbsp. EV olive oil 1 small onion, chopped 3 garlic cloves, sliced 8 oz. sliced white mushrooms (about 3 1/2c...." |
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INGREDIENTS | INGREDIENTS | ||
8 oz. whole wheat rotini or fusilli | *8 oz. whole wheat rotini or fusilli | ||
*1 Tbsp. EV olive oil | |||
1 small onion, chopped | *1 small onion, chopped | ||
3 garlic cloves, sliced | *3 garlic cloves, sliced | ||
8 oz. sliced white mushrooms (about 3 1/2c.) | *8 oz. sliced white mushrooms (about 3 1/2c.) | ||
1/ | *1/2 tsp. salt | ||
1/ | *1/4 tsp. ground pepper | ||
1 | *1 14 oz. can diced tomatoes with Italian Herbs | ||
*8 c. baby spinach | |||
1/ | *1/2 tsp. crushed red pepper | ||
3/ | *3/4 c. part skim ricotta cheese | ||
Revision as of 18:26, 16 August 2011
YIELD: 4 servings
INGREDIENTS
- 8 oz. whole wheat rotini or fusilli
- 1 Tbsp. EV olive oil
- 1 small onion, chopped
- 3 garlic cloves, sliced
- 8 oz. sliced white mushrooms (about 3 1/2c.)
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 14 oz. can diced tomatoes with Italian Herbs
- 8 c. baby spinach
- 1/2 tsp. crushed red pepper
- 3/4 c. part skim ricotta cheese
DIRECTIONS
Bring a large pot of water to boil. Add pasta; cook until just tender, 8-10 min. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large nonstick skillet over med. heat. Add onion and garlic and cook, stirring, until the mushrooms release their liquid, 4-6 min.
Add tomatoes, spinach, and crushed red pepper. Increase heat to med.-high; cook, stirring once halfway through, until the spinach is wilted, about 4 min.
Toss the sauce with the pasta. Dollop each serving with 3Tbsp. of ricotta.
NUTRITIONAL INFORMATION
364 cal; 9g. fat; 55g. carb; 16g. protein; 7g. fiber