NewYork-Presbyterian Hospital

Recipe Yield: 6 Servings

Ingredients

• 1/2 cup of mixed mushrooms, any kind
• 4 large Portobello mushrooms, diced
• 2 cups low sodium vegetable broth
• 4 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 small carrot chopped
• 1 celery stalk, finely chopped
• 3 cloves of garlic, chopped
• 10 oz spinach, fresh, chopped
• 1/2 tsp salt
• 1/2 tsp pepper, to taste
• 1/4 cup tomato paste
• 1 cup skim milk
• 1 lb whole wheat penne pasta
• Oregano to garnish

Directions

1. Heat extra virgin olive oil in a pan over medium heat
2. When olive oil is hot, add all mushrooms. Cook for about 5 minutes until tender.
3. Add the onions, carrots, celery, and garlic. Sauté until tender, for approximately 15 minutes.
4. Add spinach and season mixture with salt and pepper.
5. Stir in tomato paste and vegetable broth, cook for 1 minute.
6. Stir in milk and let simmer for 20 minutes.
7. Bring a large pot of water to boil. Cook pasta to al dente.
8. Drain pasta and toss with sauce. Garnish with oregano.

Nutrition Facts