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.)
- 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!