{Low Fat} Creamy Mushroom Spinach Pasta

Tuesday, December 4, 2012

I eat a lot of pasta. Seriously – a LOT of pasta. So quick, so easy, so satisfying – it’s definitely my go-to for weeknight dinners. I used to think of it as a guilty pleasure, but times have changed, my friend. By adding Greek yogurt and some veggies, it’s both more nutritious & delicious. (If you can’t tell, I’m kind of obsessed with this meal at the moment.)

This is obviously a recipe that’s perfect for messing with based on whatever you might be craving at the moment or have stocked in your fridge, but here’s the main way I’ve been making it…
Ingredients for a single serving:
  • 3/4 cup whole wheat penne
  • 2 cups fresh baby spinach
  • 1/2 cup chopped mushrooms (I use canned pieces)
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup tomato sauce
  • 2 T nonfat Parmesan cheese

Cook your pasta the same way you normally do. While the pasta’s boiling away, you can cook your spinach and mushrooms – I just stick them in a pan together for a few minutes using a little nonstick cooking spray. Heat the sauce and yogurt (I usually just put it in the microwave for 30 sec rather than getting a pot messy). Then just combine the pasta, sauce & yogurt, spinach & mushrooms, and Parmesan cheese in your bowl, and mix it all together.

Then enjoy your creamy, cheesy goodness – I think it tastes like a major indulgence. But take a look at the nutrition facts – it’s only about 350 calories and 2.5 grams of fat!! Plus loads of protein and vitamins (and kind of a lot of sodium too… but that could be largely reduced by using fresh mushrooms rather than canned). If you’re wondering what that big, green 4.2 means, it’s there because I got the nutrition facts from the MyNetDiary app. It calculates an overall food score, which ranges from about +5 for super healthy food to -5 for super unhealthy food – so the 4.2 means this gets a major thumbs up!

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