Ingredients: *Whole wheat pasta,* frozen spinach, mushrooms, & onions (you can use fresh but it may add to your time). *Spaghetti sauce. I personally prefer Barilla Mushroom & Garlic. It’s low calorie, vegan safe (no cheese), and there isn’t a lot of “extra stuff” in it compared to some other brands.
Step 1: Cook your pasta (you already knew that): Takes ~ 10 min.
Step 2: While your pasta is cooking (yes multitasking), Sautee your onions, spinach, & mushrooms until they are soft, seasoning as desired. I like to add a little garlic power, pepper, and basil (you can use fresh basil-I was lazy today). *Side note: Do NOT add salt at this point. The spaghetti sauce has salt already.
Step 3: When pasta is done & drained, pour it in to your onion/veggie skillet and mix it uniformly.
Step 4: Add sauce. *Side note: Don’t get heavy handed. You can always add more sauce but you can’t remove it. I add little bit, then mix, then add, then mix (replay as needed) until it’s as saucy as I like it.
Step 5: Enjoy now and have some for lunch tomorrow 🙂