Spaghetti with mushroom and spinach

Vegetarian spaghetti with mushrooms and spinach makes an easy, healthy one pot pasta dinner that’s ready in 25 minutes!

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 1 (8 oz.) package button mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups low-sodium vegetable broth
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 10 oz. thin spaghetti noodles (I use whole wheat)
• 3 cups fresh spinach or baby spinach
• 1/4 cup grated Parmesan cheese, plus extra for serving
• For serving: 1/4 cup fresh chopped basil or parsley (optional)

INSTRUCTIONS

• Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
• Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
• Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.

Next instruction recipe in : www.familyfoodonthetable.com

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