Silky Mush­room and Feta Fusilli

When budget-friendly meals are at the top of your pri­or­ity list, cheap and cheer­ful pasta dishes like this one come in handy. If you don’t have any feta on hand, crum­bled soft goat cheese makes a de­li­cious sub­sti­tu­tion.

Canadian Living - Quick & Easy - - VEGETARIAN -

HANDS-ON TIME: 30 min­utes

TO­TAL TIME: 30 min­utes

MAKES: 4 serv­ings

In large pot of boil­ing salted wa­ter, cook pasta ac­cord­ing to pack­age di­rec­tions. Re­serv­ing ½ cup of the cook­ing liq­uid, drain. Set aside. Mean­while, in large non­stick skillet, melt but­ter over medium-high heat; cook gar­lic and thyme un­til fra­grant, about 30 sec­onds. Add mush­rooms and pep­per; cook, stir­ring oc­ca­sion­ally, un­til ten­der and golden, about 10 min­utes. Sprin­kle with flour; cook, stir­ring con­stantly, for 1 minute. Stir in milk and re­served cook­ing liq­uid; bring to boil. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til slightly thick­ened, about 4 min­utes. Stir in pasta, spinach, lemon zest and lemon juice; cook, stir­ring, just un­til spinach is wilted, about 2 min­utes. Stir in feta cheese. PER SERV­ING: about 468 cal, 21 g pro, 9 g to­tal fat (5 g sat. fat), 77 g carb (7 g di­etary fi­bre, 7 g su­gar), 24 mg chol, 545 mg sodium, 1,058 mg potas­sium. % RDI: 26% cal­cium, 44% iron, 87% vit A, 17% vit C, 146% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.