Ingredients
- 8 oz whole wheat spaghetti
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach leaves
- 1 can (14 oz) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped, for garnish
Instructions
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Cook whole wheat spaghetti according to package instructions. Drain and set aside.
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In a large skillet, heat olive oil over medium heat.
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Add finely chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
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Add sliced mushrooms to the skillet and cook until they release their moisture.
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Stir in fresh spinach leaves and cook until wilted.
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Pour in diced tomatoes with their juice, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.
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Simmer the sauce for 5-7 minutes, allowing the flavors to meld.
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Add the cooked whole wheat spaghetti to the skillet, tossing to coat in the sauce.
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Sprinkle grated Parmesan cheese over the pasta and toss again until well combined.
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Garnish with chopped fresh basil.
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Serve the Spinach and Mushroom Whole Wheat Pasta hot.
Enjoy this flavorful and nutrient-packed pasta dish that’s both satisfying and healthy!
