Pasta (penne or fusilli): 70g (dry), Mushrooms: 100g (1 cup, sliced), Spinach: 60g (2 cups), Garlic: 6g (2 cloves, minced), Onion: 30g (1/4 medium, diced), Greek yogurt (low-fat): 60g (1/4 cup), Milk (low-fat): 60ml (1/4 cup), Parmesan cheese: 10g (1 tbsp, grated), Olive oil: 10ml (2 tsp), Nutmeg: 1g (1/4 tsp, ground), Fresh thyme: 2g (1/2 tsp, chopped), Salt: to taste, Black pepper: to taste
1. Cook 60g pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 30g diced onion and cook for 3 minutes until softened. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Add 100g sliced mushrooms and cook for 5-7 minutes until browned. 6. Add 60g spinach and cook until wilted. 7. Reduce heat to low and stir in 60g Greek yogurt, 60ml milk, and reserved pasta water. 8. Add 1g nutmeg, 2g thyme, salt, and pepper. 9. Add cooked pasta and toss to coat with the sauce. 10. Stir in 10g grated Parmesan cheese and serve immediately.
