Angel Hair pasta with Pesto, Mushrooms and Arugula
I made this meal meal last night, super delicious and filling, and only 260 calories. it was a fantastic dinner! Here is the recipe
1 tsp. Kosher salt
8 oz uncooked angel hair pasta
1 TB extra-virgin olive oil
1/2 cup diced onion
8 oz baby portobello mushrooms, sliced
1/3 cup Pesto
3 cups Arugula
Freshly shaved parmesan cheese
1. Fill large pot 2/3 fullw ith water, add salt, and place over medium-high heat. Bring to boil, add pasta, and cook per package directions. Drain Pasta.
2. In a large skillet over medium heat, add olive oil
3. When oil is hott, add onion and cook for 4 minutes until onion is soft.
4. Add mushrooms and cook for 5 minutes or until liquid released from mushrooms has evaporated. Remove pan from heat.
5. In large bowl, toss pesto with pasta.
6. Add arugula to the mushroom mixture. Arugula should be slightly wilted.
7. Serve up pasta on a large serving dish or on individual plates. Top with Arugula and mushroom mix and some freshly shaved parmesan cheese
Prep time is about 15 minutes, with about 10 minutes for cooking. This makes 6 cups, with 1 serving being a cup.
Here is the nutrition breakdown:
260 calories - 11g Total fat - 2g Saturated fat - 8g Protein - 32g Carbohydrates - 2g Fiber - 5mg Cholesterol - 60mg Sodium
It was so easy and quick to make and tasted so good! I even had left overs to bring for lunch so I can make everyone at work jealous
Hope you all Enjoy!!
1 tsp. Kosher salt
8 oz uncooked angel hair pasta
1 TB extra-virgin olive oil
1/2 cup diced onion
8 oz baby portobello mushrooms, sliced
1/3 cup Pesto
3 cups Arugula
Freshly shaved parmesan cheese
1. Fill large pot 2/3 fullw ith water, add salt, and place over medium-high heat. Bring to boil, add pasta, and cook per package directions. Drain Pasta.
2. In a large skillet over medium heat, add olive oil
3. When oil is hott, add onion and cook for 4 minutes until onion is soft.
4. Add mushrooms and cook for 5 minutes or until liquid released from mushrooms has evaporated. Remove pan from heat.
5. In large bowl, toss pesto with pasta.
6. Add arugula to the mushroom mixture. Arugula should be slightly wilted.
7. Serve up pasta on a large serving dish or on individual plates. Top with Arugula and mushroom mix and some freshly shaved parmesan cheese
Prep time is about 15 minutes, with about 10 minutes for cooking. This makes 6 cups, with 1 serving being a cup.
Here is the nutrition breakdown:
260 calories - 11g Total fat - 2g Saturated fat - 8g Protein - 32g Carbohydrates - 2g Fiber - 5mg Cholesterol - 60mg Sodium
It was so easy and quick to make and tasted so good! I even had left overs to bring for lunch so I can make everyone at work jealous
Hope you all Enjoy!!
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Replies
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Sounds good, except no garlic!! Loooove garlic in practically everything :happy:0
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This sounds really good! I've never bought pesto. Could you tell me the calorie count that was in yours so when I'm at the store I know the approx calories I should look for?
Thanks for posting the recipe!0 -
sounds great. thanks0
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Bump! Sounds amazing with my homemade pesto in the freezer!0
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bump0
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