Mushroom-Tomato Pasta
- 1 (12-oz) pkg gluten-free spaghetti
- 2 (16-oz) pkg sliced mushrooms
- 1½ tsp Italian seasoning
- 3 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- 1 pint grape tomatoes, halved
- 1 (6-oz) pkg baby spinach
- 1 (4-oz) pkg crumbled goat cheese (or use feta)
- Cook pasta according to package directions.
- Meanwhile, cook mushrooms and seasoning in hot oil in a large skillet over medium-high heat 12 to 14 minutes or until browned and tender.
- Stir in sauce, tomatoes, spinach, and cheese. Cook 2 to 3 minutes or until thoroughly heated. Toss with pasta.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
15 |
15 |
| Sat. Fat (g) |
4 |
4 |
| Protein (g) |
18 |
18 |
| Carb (g) |
63 |
63 |
| Fiber (g) |
7 |
7 |
