Pasta with Fresh Spinach and Chevre
Total time: 30 minutes
A little goat cheese brings the mushrooms and spinach together for this simple, healthy side dish.
Ingredients:
- 1 medium onion, 145gr, 5.1oz
- 1 clove garlic, 4gr, .15oz
- 4oz (125gr) mushrooms, 125gr, 4.4oz
- 1 tbs olive oil, 13.5gr, .48oz
- 6oz (180gr) fresh spinach, 170gr, 6oz
- 2/3 box chevre (goat cheese) (3oz, 90gr) Chavrie in the U.S., Chevraux in Europe, 90gr, 3.2oz
- 1 1/2 tsp soy sauce, 8gr, .28oz
- 2 tbs Greek yogurt, 37.5gr, 1.3oz
- 1 cup bite-size pasta, 90gr, 3.2oz whole wheat penne
Instructions:
- Cook pasta according to package instructions. Drain.
- Wash spinach (if necessary) and roughly chop.
- Clean mushrooms.
- Chop onions and mushrooms.
- Mince garlic.
- Heat oil in medium nonstick skillet over medium heat. Add onions, garlic, mushrooms and sauté for 10 minutes, until lightly browned.
- Add spinach and stir-fry until spinach is just wilted, 1 - 2 minutes.
- Add goat cheese and stir until it melts.
- Stir in soy sauce and yogurt.
- Toss with pasta and serve immediately.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/