Three-Cheese Vegetable Pasta Toss

Three-Cheese Vegetable Pasta Toss

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From: Diabetic Living Magazine

Traditional macaroni and cheese is transformed by adding mushrooms, spinach, and tomato sauce. And it's ready in just 20 minutes!

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 ounces dried multigrain elbow macaroni (about ½ cup)
  • 2 tablespoons part-skim ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried Italian seasoning, crushed
  • ½ teaspoon olive oil
  • 4 ounces sliced fresh mushrooms (1¼ cups)
  • 1 (5 ounce) package fresh baby spinach
  • 1 cup no-salt-added traditional pasta sauce
  • ¼ cup shredded part-skim mozzarella cheese

Preparation

  • Prep

  • Ready In

  1. Cook macaroni according to package directions. Drain. Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, kosher salt, Italian seasoning and crushed red pepper. Set aside.
  2. In a large nonstick skillet heat oil over medium heat. Add mushrooms; cook about 5 minutes or until tender. Add spinach. Cook and toss until wilted and liquid is evaporated.
  3. Stir in cooked pasta, cheese mixture and pasta sauce; cook until bubbly. Sprinkle each serving with mozzarella cheese.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 254 calories; 9 g fat(3 g sat); 6 g fiber; 35 g carbohydrates; 14 g protein; 14 mg cholesterol; 8 g sugars; 433 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 1½ starch, 1 fat, 1 lean protein

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