Healthy Spinach and Mushroom Lo Mein
I love pasta, but find it too easy to sit down and eat 4 or more ounces of it topped with sauce and cheese. This recipe is great because the mushrooms and and spinach help to bulk it up, giving you a large serving without too many noodles. The oil also takes away the stickiness you can sometimes get with whole wheat noodles. Serves 2-3.
What you will need:
6 ounces whole wheat spaghetti noodles
1 tablespoon olive oil
1 10 oz package of button mushrooms, sliced
2 green onions, sliced
2 tablespoons fresh ginger, peeled and minced
2 garlic cloves, minced
8 ounces spinach leaves (more or less to taste)
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
In a medium pot of boiling water, cook noodles according to package. Drain and set aside. In a large nonstick skillet, heat olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally about 5-6 minutes. Add green onions, ginger, and garlic, and cook until fragrant, 1 to 2 minutes. Add noodles and spinach to skillet and toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine. Enjoy!
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