Mushroom, Baby Spinach, Olive & Tomato with Spaghetti (Quick & Easy)
1 small handful dry whole wheat spaghetti
1 tablespoon olive oil
3 or 4 handfuls baby spinach
1 cup mushrooms, chopped
3 tablespoons chopped black olives
1 1/2 to 2 cups tomato pasta sauce
salt and pepper, to taste
nutritional yeast flakes, to taste
1. Cook pasta al dente, according to package directions. Heat olive oil in saucepan. Add spinach, mushrooms, and olives. Cook until baby spinach leaves have wilted and the ingredients are heated through.
2. Drain pasta when done. Mix tomato pasta sauce into spinach mixture.
3. Cook until simmering, but baby spinach should still retain its color. Add salt and pepper. Serve pasta topped with sauce and sprinkle with nutritional yeast.
Source of recipe: Bought some Swiss mushrooms on special and had some leftover baby spinach, so I got a little creative.
SO HOW'D IT GO?
Great recipe. I use kalamata olives and add some crumbled tofu with the oil, makes a very filling and yummy meal.
I didnt have any olives but it was just as good either way =) thanks for the great recipe =)
Yummy! - It's great when at least one of the 2 kids like it too :) I used a whole bag of spinach and 2 packages of baby bellas, sliced. I split the olives this time 1/2 black and 1/2 kalamata olives - I was alittle worried about how salty it would be but it was fine so next time I'll just use kalamata. I didn't drain the liquid from the cooked spinach & mushrooms and 2 cups of sauce was plenty. This is a good Weight Watchers sauce - next time I will probably try to use a fat-free sauce so I can have more :)
:) Very quick, easy, && yummy! I added some basil, garlic salt, and pepper to the sauce also. I really liked this because I didn't have to go to the market to get any of the ingredients! That's always a big plus!! ;)b
Thanks!!!