Lemony Pasta with Spinach and Mushrooms

Why must Cooking Light always make things look so hard?! (See original recipe HERE.) Perhaps I am overestimating the ease of this recipe, but here it is in Maggie-Speak:Lemony Pasta

Preheat oven to 350 degrees.


  • Boil ten ounces whole wheat pasta* and drain.
  • Tear up and stir in three big handfuls of fresh spinach (half a bag).
  • Lid the pot to let the spinach wilt.


  • Chop one large onion, one bulb of garlic (use that handy-dandy Pampered Chef garlic press!), and 8 oz. mushrooms (I most love baby bellas…unless they aren’t on sale).
  • Saute in olive oil–season with salt and pepper.
  • Once veggies are soft, deglaze pan with a couple twirls of dry white wine (1/2 cup?).
  • Cook until the booze smell is gone (1-2 minutes).
  • Stir in enough cornstarch/flour to absorb liquid (1/2 cup?) and cook for 1-2 minutes to remove raw flour taste.
  • Pour in 2 1/2 cups of skim milk and cook until thickened.
  • Add 1/2-3/4 bag of Parmesan cheese and the rind of one lemon (more or less to taste).

Combine pasta and sauce. Pour into greased 9 x 13 pan. Cover with panko bread crumbs, and bake for 30ish minutes until top is crisped and bubbling.

Final Evaluation: I’ll have seconds.

* I bought a 14.5 oz box of penne and used all but a cup. If you are a Hy-Vee shopper, grab the store brand Omega 3 box–more fiber and protein than whole wheat and good for your brain!


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