Pasta:
Ingredients
- 12 ounces whole wheat penne
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes (optional)
- 8 ounces button mushrooms, sliced
- 2 medium tomatoes (about 1/2 lb.) chopped
- Salt and pepper, to taste
- 4 cups fresh spinach
- 1/2 cup marinara sauce
- 1/3 cup 0% plain Greek yogurt
- 1/4 cup grated parmesan cheese
Instructions
- Cook penne according to package directions, omitting salt and fat. Drain and set aside.
- In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
- Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
- Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
- Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Meatballs
- 1 pound lean ground beef
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. salt
- 1 c. fresh whole wheat breadcrumbs
To make the bread crumbs I just pulsated the bread I had on hand in my mini food processor.
To make the meatballs, put your meat in a bowl and add in all the spices and bread crumbs. Mix it all up with your {clean} hands and then roll into little balls. Put into the oven at 400 F and cook for about 15 minutes. These are super easy and yummy!
