GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA

GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA image

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

8 oz. genelli pasta (about 2 2/3 C)
evoo nonstick cooking spray, or 1 T evoo
2 t crushed garlic
2 C sliced fresh mushrooms
1/2 t dried thyme
1/2 t dried oregano
1/4 t ground black pepper
1 C vegetable or chicken broth(plus more if needed)
4 C (packed) coarsely chopped fresh spinach
1/4 C toasted pine nuts
1/4 C grated parmesan
1 C shredded nonfat, or reduced-fat mozzarella
1/4 C scallions

Steps:

1. Cook the pasta al dente according to ;kg directions. Drain well, return to the pot, and cover to keep warm. 2. Coat a L nonstick skillet w/ the cooking spray or evoo and add the garlic, mushrooms, thyme, oregano, and black pepper. Place the skillet over medium-high heat and cook, stirring frequently, for several minutes, or until the mushrooms have released their juices and are nicely browned. Cover the skill periodically if it begins to dry out. Add a few t of broth if needed. 3. Add the broth to the skillet and cook stirring occasionally, for several minutes or until the broth is reduced by half. Add the spinach, pine nuts, and cook, stirring frequently, for a minute or two or until the spinach is wilted. Add the pasta, and toss to mix well. Add a little more broth if the mixture seems dry. 4. Remove the skillet from the heat and toss in the parmesan. Divide the mixture among 4 dishes and top ea serving w/ 1/4 C of the mozzarella cheese and a T of the scallions.