Creamy Shells with Mushrooms and Spinach

A rich 2-ingredient herbed goat cheese sauce helps speed this delight to your table

8 oz. medium pasta shells

1 Tbs. olive oil

8 oz. baby bella mushrooms, sliced

1⁄ tsp. salt

4

1 cup heavy cream

4 oz. garlic and herb goat cheese,

crumbled

4 cups baby spinach (2 oz.)

1 (2.25 oz.) can sliced black olives,

drained

Cracked pepper

Cook pasta according to package directions. Reserve 1⁄ cup cooking liq3 uid. Drain pasta well; return to pot. Meanwhile, in 12" nonstick skillet, heat oil over medium-high heat; add mushrooms and salt. Cook, stirring, until browned, 7– 8 min. Remove to separate bowl; reserve.

In same skillet, combine cream and cheese; over medium heat, cook, stirring, until smooth and slightly thickened, 5 min. Stir spinach, olives, cream mixture and reserved mushrooms and liquid into pasta until combined. Transfer to serving bowl; sprinkle with pepper.

Servings: 4. Active time: 30 min. Total time: 30 min. Calories: 565 Protein: 14g Fat: 35g (18g sat.) Chol.: 92mg Carbs.: 49g Sodium: 395mg Fiber: 3g Sugar: 6g