It was time to try a new recipe…today it was “Inside-Out Lasagna” from the Eating Well website (their directions are here)
The ingredients you need are:
- 8 ounces whole-wheat rotini or fusilli
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- garlic to taste
- 1 small package sliced mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14-ounce can diced tomatoes with Italian herbs
- 8 cups baby spinach
- 3/4 cup part-skim ricotta cheese
First you need to slice the onions and the mushrooms.
Next, cook the pasta according to package directions and drain, then set aside in a large bowl.
While you cook the pasta, heat the oil over medium heat and cook the onions and garlic for about 3 minutes. Next, add in the mushrooms, salt and pepper and cook until they sweat out.
Add in the tomatoes and spinach and cook for about 4 minutes, stirring once about halfway through. It is finished when the spinach wilts.
Finally, add the mushroom and spinach mixture to the pasta and stir well.
This makes about 4 servings each of about 1 1/2 cups. Dish up the pasta and then top with a few dollops of the ricotta cheese.
A few things about this recipe. First off, a great vegetarian option if you are looking to cut out some of your red meat, but you can add in some ground turkey or some Italian sausage if you really want meat. (I think it would be good with some chicken too. Secondly, it was a little bland (I blame the wheat pasta), so when I eat the leftovers I’m going to spruce it up a little with some more Italian seasonings.