Anything Goes Pasta Toss

Anything Goes Pasta Toss Recipe

By Just Ask Published: November 21, 2013

• Yield: 4 Bowls (4 Servings)

360 Calories per serving.

Ingredients

• 3 Cups Whole Wheat Rotini or Fusilli Pasta
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Can Use Frozen Pre-Chopped onion Chopped
• 5 Cloves garlic Sliced
• 8 Ounces White Mushrooms Sliced
• 1/2 Teaspoon Salt
• 1 Teaspoon Freshly Ground Pepper
• 1/8 Teaspoon Cayenne Pepper to taste
• 1-14 Ounce Can Diced No Salt Added Tomatoes Drained with Liquid Reserved
• 1-15 Ounce Can Low Sodium Black Beans Drained and Rinsed
• 8 Cups Baby Spinach
• 2 Teaspoons Oregano
• 2 Teaspoons Basil
• 3/4 Cup Part-Skim Ricotta Cheese
• 4 Tablespoons Fresh Parmesan Cheese Shaved or Grated

Instructions

1. Bring a large pot of water to a boil. Add pasta; cook until just tender, about 6 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 and cook, stirring, until soft and beginning to brown, about 3 minutes. Once onions begin to brown, add reserved tomato liquid 1 tablespoon at a time to bring browned bits off bottom of pan.
   
3. Add mushrooms, salt, black and red pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
   
4. Add tomatoes, beans, 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.
   
5. Toss the sauce with the pasta and ricotta cheese and divide among 4 bowls. Top with 1 tablespoon Parmesan cheese.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate