Today’s featured recipe is a fun main dish the whole family will love. Tired of the same pasta dishes each week? Well this pasta dish, using whole wheat pasta is a healthy alternative, and will remind you of another classic meal. An Inside-Out Lasagna, features similar ingredients to the standard layered lasagna…with a slight twist. Consider this dish for dinner tonight.
What You’ll Need:
8 ounces whole wheat rotini, or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, sliced
8 ounces sliced white mushrooms (approx. 3.5 cups)
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup part-skim ricotta cheese
1.2 teaspoon crushed red pepper (optional)
1. Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain (consider our Enamelware Colander, shown below) and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, approx. 3 minutes. Add mushrooms, salt and pepper to cook, stirring, until the mushrooms release their liquid, approx. 4-6 minutes.
3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, approx. 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta. Enjoy!