| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 149 |
| Fat | 6g |
| Carbs | 18g |
| Protein | 7g |
Nutrition Facts
Servings Per Recipe 6
Calories 149
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 9% |
| Cholesterol 10mg | 3% |
| Sodium 997mg | 43% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 7g | 15% |
| Vitamin C 9mg | 11% |
| Calcium 112mg | 9% |
| Iron 2mg | 11% |
| Potassium 360mg | 8% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- 1/four teaspoon crushed purple chile flakes
- 1 teaspoon kosher salt
- four cups chook broth
- eight ounces rotini pasta
- 1 (5 ounce) bag baby spinach
- half cup grated Parmesan cheese
- 1 teaspoon lemon juice
Directions
Heat oil in a big skillet over medium-high warmness. Add onion and mushrooms. Cook for 7 mins. Add garlic and crushed chile flakes. Cook for 1 minute.
Stir in salt, broth, and pasta. Bring to a boil. Reduce warmness, cover, and cook dinner at a simmer for 10 minutes, stirring halfway through.
Turn off warmth. Add spinach, cover, and permit take a seat for 2 minutes. Stir in Parmesan and lemon juice. Serve without delay.
