Wilted-Spinach Spaghetti
Ingredients
- 8 ounces uncooked spaghetti ⓘ
- 1/4 cup pine nuts, optional ⓘ
- 2 tablespoons unsalted butter ⓘ
- 1 onion, chopped ⓘ
- 3 cloves garlic, chopped ⓘ
- 1 (6 oz.) package mushrooms, quartered ⓘ
- 1 1/2 cups canned reduced sodium chicken broth ⓘ
- 2 (5 oz.) bags baby spinach ⓘ
- 3 plum tomatoes, diced ⓘ
- 3 ounces provolone, cut into small cubes ⓘ
- Salt and pepper ⓘ
Instructions
- In a large pot of boiling, salted water, cook spaghetti according to package directions until al dente. Drain; set aside.
- Toast pine nuts in a large skillet over medium heat, about 3 minutes. Remove from skillet and let cool.
- In same skillet, melt butter. Add onion and garlic; cook for 1 minute. Add mushrooms; cook until soft, about 5 minutes.
- Add broth; bring to a boil. Add spinach; stir until wilted. Add spaghetti and toss. Add tomato and provolone; toss. Season with salt and pepper. Top with pine nuts, if desired.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).