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Asparagus, Mushroom and Spinach Pasta (03.02.16)

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  • 12 ounces whole grain pasta, any shape
  • 2 tablespoons olive oil, plus more for serving
  • 1 pound white mushrooms, sliced
  • 4 cloves garlic, diced
  • 1 pound asparagus, ends trimmed, cut into 1” pieces
  • 1 teaspoon red pepper flakes
  • 1 cup low sodium vegetable or chicken stock
  • 3 cups loosely packed baby spinach
  • 2 tablespoons Parmigiano-Reggiano cheese, freshly grated
  • No Salt Seasoning and Pepper, to taste

Cook pasta according to package directions.

In a large skillet or Dutch oven up to medium high heat, add oil. Sauté the mushrooms with no salt seasoning and pepper for 2-3 minutes or until slightly softened. Add garlic, asparagus and red pepper flakes; saute another 3-4 minutes over medium heat. Stir in broth, cooked pasta, additional no salt seasoning and pepper to pan. Cook for 3-4 minutes over medium-high heat; stirring frequently. Add spinach to pan; stir to wilt through.

To serve, add cheese and drizzle additional olive oil.

 

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