Dietitian Recipe of the Month…

Serves 4 (about 1-1/2 cups each).

All you need

8 ounces Hy-Vee whole-wheat rotini or fusilli

1 tablespoon Grand Selections extra-virgin olive oil

1 small onion, chopped

3 cloves garlic, sliced

8 ounces sliced white mushrooms (about 3-1/2 cups)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (14 ounce) can Muir Glen™ diced tomatoes with Italian herbs

8 cups baby spinach

1/2 teaspoon crushed red pepper, optional

3/4 cup part-skim ricotta cheese, divided

All you do

1. Bring a large pot of water to a boil. Add pasta; cook until just

tender, 8 to 10 minutes, or according to package directions. Drain

and transfer to a large bowl.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat.

Add onion and garlic; cook, stirring, until soft and beginning to

brown, about 3 minutes. Add mushrooms, salt and pepper; cook,

stirring, until the mushrooms release their liquid, 4 to 6 minutes.

3. Add tomatoes, spinach and crushed red pepper (if using). Increase

heat to medium-high; cook, stirring once halfway through, until the

spinach is wilted, about 4 minutes.

4. Toss the sauce with the pasta and divide among 4 bowls. Dollop

each serving with 3 tablespoons of ricotta.

Nutrition facts per serving: 364 calories, 9g fat, 3g saturated fat, 4g monounsaturated fat, 14mg cholesterol,

588mg sodium, 786mg potassium, 55g carbohydrate, 7g fiber, 0g added sugars, 16g protein.

Nutrition bonus: 90% daily value Vitamin A, 50% daily value Vitamin C, 20% daily value Folate, 22% daily

value Potassium, 21% daily value Calcium, 20% daily value Iron.

Carbohydrate Servings: 3 Exchanges: 3 starch, 2 vegetables, 1 lean meat, 1 fat