Spinach, Mushroom, and Artichoke Penne

Ingredients: (yields about 5 servings)

• 3 cups Muellers 100% Whole Grain Penne or Fettuccine, dry

• 1 cup white or cremini mushrooms, sliced

• 2 cups Baby Spinach

• 1/2 cup Marinated Artichoke Hearts (from a jar)

• 1/2 cup Shredded Parmesan

• 2 Tbsp Extra Virgin Olive Oil

• 3 fresh basil leaves, shredded

• 3 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp pepper

• Optional: 2 Tbsp Pine Nuts - for added crunch!

Instructions:

1. Place pot with water over medium-high heat and bring to a boil.

2. Once boiling, add in the penne. (let boil for about 8 minutes or until desired texture)

3. While pasta is cooking, heat a medium skillet over medium heat and add in 1 Tbsp of the Olive oil. Add in the garlic, mushrooms, and spinach.

4. Once the spinach is wilted and mushrooms are cooked through, add in the artichoke hearts and mix together. Remove from heat after 2 minutes.

5. Strain pasta and place in a large mixing bowl. Add in the remaining 1 Tbsp Olive oil, the cooked vegetables, basil, salt, pepper, and Parmesan.

6. Stir entire pasta mixture until well combined.

7. Top with additional Parmesan cheese if desired!

8. Optional: Tastes great with grilled chicken stirred in!

Nutrition Facts: (per 1 serving - about 1 cup)

Calories: 259

Protein: 11g

Carbohydrates: 38g

Fiber: 6g

Fat: 9g