With the start of the school year being so hectic between homework and sports practices or games, making a meal that starts with pasta means we can have dinner on the table in no time at all. Pasta is just one part of the equation, with a few healthy additions you’ve got a meal the whole family will love.
When we returned from a recent vacation, I was thrilled to see that I had a shipment of brand new ShopRite products to try! A box full of different varieties of ShopRite Imported Organic Specialty Pasta. We are a big pasta eating family so, this was right up our alley.
This meal ended up being quite easy to prepare with items I had on hand. I had some sliced portobello mushrooms and fresh baby spinach I had picked up at ShopRite, but hadn’t used yet so they were included. I didn’t want to bother defrosting chicken or another protein, so I opened a can of ShopRite cannellini beans to “beef” up the meal.
This meal was so satisfying and on the table within 30 minutes – including the time it took to for the water to boil. The leftovers reheated really well, too!
Fusilli with Mushrooms and Tomatoes
1 pound ShopRite Imported Organic Fusilli pasta, cooked according to package directions
2-3 tablespoons ShopRite Imported Olive Oil
1 can diced tomatoes, undrained
1 can ShopRite cannellini beans, drained and rinsed well
1 package sliced portobello mushrooms
4 ounces fresh baby spinach
2 teaspoons Italian seasoning
- Heat olive oil in a non-stick pan over medium-high heat, add mushrooms. Allow to cook until softened, about 5 minutes.
- Add the tomatoes, beans, spinach and Italian seasoning and stir to combine. Allow to cook over medium heat for 4-5 minutes.
- Serve the mushroom and tomtato mixture over the prepared pasta.
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Imported Organic Specialty Pasta from ShopRite for free.