What's for Dinner...Part 2

Tonight, I use the Creamy Artichoke Sauce as a base for a heart healthy pasta dish. I had about 2 servings of the cream sauce left over from the baked potatoes, so I made 1/2 of this pasta recipe. It really lends itself to this dinner order (meaning baked potatoes one night and pasta the next), so if you are feeding a family of four, double the sauce recipe when you make it and use half for the potato dinner, saving the rest for pasta.

Recipe: Creamy Vegetable Cappellini


Ingredients:

1 tbsp olive oil
3 cloves garlic (minced)
1 package sliced mushrooms
2 cups packed spinach
1 roasted red pepper (thinly sliced into strips)
salt and pepper
1 recipe Artichoke Cream Sauce
1/4 cup chopped Italian parsley

1/2 package whole wheat cappellini

Instructions:

Prepare pasta as directed on package.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add mushrooms and saute for 3 minutes, then adding the red pepper, garlic and spinach. Continue to saute 2 minutes until spinach has wilted but is still bright green. Add Artichoke Cream Sauce and let while mixture heat through, about 10 minutes.

Toss pasta and sauce together and serve immediately. Garnish with fresh chopped Italian parsley if desired.