Ingredients Jump to Instructions ↓

  1. 8 oz (by weight not volume) uncooked pasta (spinach linguine recommended)

  2. 1 cup fresh mushroom s

  3. 2 cloves garlic

  4. 2 small onion s

  5. 2 cups frozen spinach or 1 bag steamed fresh spinach

  6. 1 tsp chopped fresh basil

  7. 1 tsp chopped fresh rosemary

  8. 2 tsp chopped fresh oregano

  9. 1/2 cups low-sodium marinara or tomato sauce

  10. 1/3 cup nonfat ricotta or cottage cheese

  11. 1 Tbsp 1 tsp low sodium Parmesan cheese

  12. 2 oz. (by weight not volume) lowfat mozzarella cheese (about 1/4 cup)

  13. 1 Tbsp extra virgin olive oil


  15. 8 cups fresh broccoli

  16. 1/4 cup lemon juice

  17. 1 Tbsp 1 tsp extra virgin olive oil

  18. 4 servings fruit

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 F. Spray a foil-lined pan with cooking spray and set aside.

  2. Cook pasta (spinach linguine recommended) according to package directions. Drain and place in prepared pan. Wipe fresh mushrooms with a damp paper towel, then slice them. Mince garlic and chop onion. Set aside. Cook spinach according to package directions and drain well. In a nonstick skillet, heat extra virgin olive oil on medium high. Add mushrooms, onions and garlic, sauteeing till the onions become translucent, about 5-6 minutes. Add with drained spinach to cooked pasta and stir, mixing well. In a medium bowl, mix Italian herbs, low sodium tomato sauce, nonfat ricotta or cottage cheese, and low sodium Parmesan cheese. Pour sauce over linguine mixture in pan; cover with foil and bake 20-25 minutes. Uncover and sprinkle lowfat mozzarella cheese over top. Cook 5 minutes more.

  3. BROCCOLI SIDE DISH (per serving):

  4. While linguine bakes, rinse and cut fresh broccoli in bite-sized pieces. Steam or microwave about 5 minutes till crisp but tender. Add lemon juice and extra virgin olive oil, and toss. Serve immediately with linguine and fruit on the side.


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