YOUR SOLIN GENERATED RECIPE
Creamy Cheesy Mushroom Pasta with Fresh Spinach
Enjoy a comforting bowl of whole-wheat pasta tossed in a rich, creamy sauce featuring sautéed mushrooms, fresh spinach, and a delightful blend of reduced-fat mozzarella and Greek yogurt. This dish combines earthy flavors with a tangy creaminess, creating a satisfying meal perfect for any time of day.
INGREDIENTS
2 ounces Whole-wheat pasta
1 cup sliced Mushrooms
1 cup Fresh Spinach
2 ounces Reduced-Fat Mozzarella Cheese
1/2 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
2 cloves Garlic, minced
1 small Onion, diced
PREPARATION
Bring a pot of salted water to a boil and cook the whole-wheat pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
Stir in the fresh spinach and cook until just wilted.
Reduce the heat to low and add the reduced-fat mozzarella cheese and nonfat Greek yogurt to the skillet, stirring gently to create a creamy sauce.
Combine the drained pasta with the sauce and vegetables, ensuring even distribution.
Season with salt and pepper to taste, and serve warm.