Pesto, Prosciutto, and Mushroom Spaghetti
November 12, 2014 - By Sophie Blais
I’m always craving pasta these days. I don’t know if it’s because of the cold weather, but a hearty pasta dish is so comforting! However, the calorie count goes up fast, so make sure there are enough vegetables on your plate, and enough protein to sustain you!
280 g whole wheat spaghetti
5 ml (1 teaspoon) olive oil
227 g (1) container mushrooms, sliced
2 garlic cloves, chopped
60 g (4) prosciutto slices, chopped
500 ml (4 cups) baby spinach
125 ml (1/2 cup) partly skimmed ricotta cheese
41 g (3 tablespoons) store-bought pesto
60 ml (1/4 cup) parmesan cheese
30 ml (2 tablespoons) fresh basil, chopped
Salt and pepper, to taste
- In a saucepan filled with boiling water, cook the pasta according to the instructions on the label.
- In a pan, heat olive oil and sear the mushrooms. Make sure they are caramelized. Add salt and pepper, and cook for 2 minutes on each side. Add the garlic and prosciutto, and resume cooking for another 2 minutes. Add the baby spinach and cook for another minute. Set aside.
- When the pasta is ready and drained, add it to the saucepan along with ricotta and pesto. Reheat the sauce for 2 minutes and add the mushroom mix.
- Garnish each plate with parmesan cheese and basil.
Each serving of this recipe contains:
435 calories / 59 g carbs / 24 g protein / 14 g fat / 7 g fibre
By Sophie Blais
Pesto, Prosciutto, and Mushroom Spaghetti is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014
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