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|Ready for the Garden Pasta Sauce!|
1 garlic clove, minced
1 onion, slivered
6 mushrooms, sliced
2 tomatoes, diced
4 oz spinach, rinsed and torn
1/2 cup feta cheese, light, crumbled
1 tbs dried tarragon
1 cup vegetable broth
1/2 cup white wine
1 tsp cornstarch
Wipe a large skillet with olive oil. Add minced garlic, slivered onions, and sliced mushrooms and cook on low for a few minutes just to release the flavor of the garlic.
Add vegetable broth (or 1 cup water and 2 chicken-flavored vegetable bouillon cubes) and tarragon and bring to boil for a couple minutes.
Add wine and diced tomatoes. Cook a couple minutes longer.
Put the spinach on top of the sauce, cover the pan and steam the spinach for a minute, until spinach is limp.
Mix cornstarch with about 1/4 cup water and stir into skillet. Cook until a bit thicker (it's okay if it's a bit runny). Spoon over cooked pasta and top with crumbled feta.
Calories in one serving of pasta is 200, which keeps an entire meal plus a salad to under 500 very filling calories!