This recipe is quick, easy and a little naughty for during the week, but certainly not as naughty as alfredo or vodka sauce from your favorite Italian joint. Live Wellthy.
One box of gluten-free penne
2 cloves of garlic
4 tablespoons olive oil
4 large tomatoes
2/3 cup of Garbaldi ricotta
1 quart mushrooms
4 cups of baby spinach
Salt and pepper to taste
Red pepper flakes if spice is nice
This is not complicated. First sauté the garlic in the olive oil then add the rest of the ingredients and simmer for 20 minutes.
Done
Extra sautéed spinach on the side is optional.
Eat, enjoy and thank me later
436 calories
19 grams of fat
1.5 saturated
10 grams protein
56 carbs
Sub spaghetti squash, zoodles or lentil pasta for a lighter fare.
