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Creamy Rigatoni with Portobello Mushrooms and Spinach
CARRIE'S EXPERIMENTAL KITCHEN10Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. rigatoni pasta (or other tubular pasta)
- 1 Tbsp. extra-virgin olive oil
- 1 mushroom cap (Portobello, diced)
- 2 garlic cloves (minced)
- 1/2 cup frozen chopped spinach (defrosted and drained)
- 4 oz. light cream cheese
- 1/2 cup pasta water
- 1/2 cup Pecorino Romano cheese (Grated)
- kosher salt
- pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium460mg19% |
| Potassium160mg5% |
| Protein12g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber<1g4% |
| Sugars2g |
| Vitamin A35% |
| Vitamin C4% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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