8 oz. high fiber pasta (or whole wheat)
2 tsp. olive oil
1 cup onion, diced
2 garlic cloves, minced
1 cup mushrooms, sliced
1.33 cups canned diced Italian tomatoes (not drained)
2 tbsp. tomato paste
1/8 tsp. red pepper flakes
2 oz. light cream cheese
1/4 cup grated Parmesan
4 cups fresh baby spinach
1/4 cup basil
Cook the pasta according to package directions. Reserve ½ cup pasta cooking liquid.
Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent.
Add the garlic and mushrooms and cook for 3-4 minutes.
Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.
Add the spinach and cook 3-4 minutes until wilted.
Stir in the pasta and fresh basil.
Amount Per Serving
Total Fat 12g
Saturated Fat 3g