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Rigatoni Pasta with Portobello Mushrooms and Spinach
CARRIE'S EXPERIMENTAL KITCHEN10Ingredients
30Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. rigatoni pasta (or other tubular pasta)
- 1 Tbsp. extra-virgin olive oil
- 1 portobello mushroom cap (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 grated Pecorino Romano cheese
- salt
- pepper
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium350mg15% |
| Potassium280mg8% |
| Protein10g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C4% |
| Calcium10% |
| Iron15% |
* 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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