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!