Ingredients

  • 8 ounces whole-wheat rotini or fusilli
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves cloves garlic, sliced
  • 8 ounces sliced white mushrooms (about 3 1/2 cups)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 14-ounce can diced tomatoes with Italian herbs
  • 8 cups baby spinach
  • ¾ cup part-skim ricotta cheese

Ready In 25 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Bring a large pot of water to a boil.
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Step 2

  • Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
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  • Length: 8 minutes

Step 3

  • Drain and transfer to a large bowl.
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Step 4

  • Meanwhile, heat oil in a large nonstick skillet over medium heat.
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Step 5

  • Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes.
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  • Length: 3 minutes

Step 6

  • Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
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  • Length: 4 minutes

Step 7

  • Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
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  • Length: 4 minutes

Step 8

  • Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
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