Pasta with Mushrooms and Spinach in Tomato Cream Sauce
Rigatoni tossed with mushrooms and spinach in a tomato cream sauce. This hearty and flavorful pasta dish can be made vegetarian or topped with chicken.
Servings 6
Calories 335kcal
Ingredients
- 1 box Barilla pasta I used rigatoni
- 2 tablespoons extra virgin olive oil
- ½ small yellow onion finely chopped
- 8 oz container mushrooms sliced
- 3 cloves garlic minced
- 5 oz fresh baby spinach chopped
- 28 oz can crushed tomatoes with basil
- ⅓ to ½ cup heavy cream
- salt, crushed red pepper, parmesan cheese to taste
- Sliced cooked chicken optional
Instructions
- In a large saucepan, heat olive oil over medium heat. Add onions and mushrooms and cook until the onions have softened and the mushrooms are brown, about 10 minutes. Add garlic and chopped spinach and stir for a couple minutes, until the spinach wilts.
- Add crushed tomatoes and ½ cup water. Simmer, stirring occoasionally, while you cook the pasta.
- Prepare pasta according to package instructions. Right before pasta is done, finish the sauce.
- Remove the sauce from the heat and stir in cream. Add salt and crushed red pepper to taste. Toss the drained pasta with the sauce and serve with parmesan cheese. If desired, you can top the pasta with sliced cooked chicken breasts.
Nutrition
Calories: 335kcal | Carbohydrates: 58g | Protein: 11g | Fat: 6g | Sodium: 25mg | Potassium: 425mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2215IU | Vitamin C: 7.9mg | Calcium: 42mg | Iron: 1.8mg
