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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
1 quart low-sodium chicken broth |
1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended) |
1 cup frozen green peas |
2 cups baby spinach |
3/4 cup mushrooms, quartered |
1/2 teaspoon kosher salt |
freshly ground black pepper |
4 tablespoons shredded parmesan |
Directions:
1. Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
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