Ingredients Jump to Instructions ↓

  1. 1 quart low-sodium chicken broth

  2. 1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)

  3. 1 cup frozen green peas

  4. 2 cups baby spinach

  5. 3/4 cup mushrooms, quartered

  6. 1/2 teaspoon kosher salt

  7. Freshly ground black pepper

  8. 4 tablespoons shredded Parmesan

Instructions Jump to Ingredients ↑

  1. Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.

  2. Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg


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