Chicken with Herbed Pomegranate Blueberry Sauce

Vegetable cooking spray

4 skinless, boneless chicken breast halves (about 1 pound)

1 tablespoon butter

2 medium carrots, thinly sliced (about 1 cup)

1 small zucchini, thinly sliced (about 1 cup)

2 large shallots, chopped (about 1/2 cup)

2 cloves garlic, minced

2 tablespoons chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 1/2 cups V8 V-Fusion® Pomegranate Blueberry Juice

2 tablespoons country-style Dijon mustard

1 cup brown rice, cooked according to package directions (about 3 cups)

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and keep warm.
• Heat the butter in the skillet over medium-high heat. Add the carrots, zucchini, shallots, garlic, rosemary and thyme and cook for 3 minutes. Add the juice and mustard and heat to a boil, stirring often. Reduce the heat to medium and cook for 15 minutes or until the juice mixture is slightly thickened and reduced to about 1 1/4 cups.
• Return the chicken to the skillet and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.

Lemon Chicken Pasta Salad

1

box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix

1

cup mayonnaise

2

teaspoons grated lemon peel

2

tablespoons fresh lemon juice

2

cups cubed cooked chicken

1 1/2

cups snow pea pods, strings removed, cut diagonally into 1/2-inch pieces

1/2

cup sliced almonds

Leaf lettuce, if desired

1 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2 Drain pasta; rinse with cold water. Shake to drain well.

 

3 In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate.

Asian Beef Skewers

Ingredients

• 3 tablespoons hoisin sauce
• 3 tablespoons sherry
• 1/4 cup soy sauce
• 1 teaspoon barbeque sauce
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 1/2 pounds flank steak
• skewers

  Directions

  1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness

Crepes with Ham and Cheese

2/3 cup buckwheat flour

 1/3 cup unbleached all-purpose flour

  1 tablespoon sugar

1/4 teaspoon kosher salt

4 tablespoons unsalted butter, melted and cooled slightly, plus extra for cooking  

2 cups milk

2 large eggs

1 tablespoon mayonnaise

1/2 teaspoon Dijon mustard

 1/2 pound sliced Swiss cheese

1 pound sliced ham

 

• 1
  In a large bowl, whisk both flours, sugar and salt together.
• 2
  In a small bowl, whisk the butter, milk and eggs together, then whisk into the dry ingredients until well combined. The batter will be thin.
• 3
  Refrigerate for at least an hour to let the liquid fully hydrate the flour. (The batter can be refrigerated overnight for morning crêpes; let it sit it on the counter for at least 15 minutes in the morning to warm up slightly before cooking.)
• 4
  Stir the mayonnaise and mustard together.
• 5
  Melt a dab of butter in a crêpe pan or nonstick skillet over medium heat.
• 6
  Add 1/2 cup batter to the pan, swirling to cover thinly but evenly. Cook until the edges of the crepe turn golden brown, then loosen with a spatula and flip.
• 7
  Layer two slices of cheese, a thin swipe of the Dijon mayo, and two slices of ham down the center of the crêpe, and cook until the cheese melts.
• 8
  Roll the crêpe into thirds to make a loose cylinder, then remove from the pan and serve.

Strawberry Almond Cream Tart

 

• Crust:
• 36 honey graham crackers (9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• Filling:
• 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Topping:
• 6 cups small fresh strawberries, hulled and divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
3. 3. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell.
4. 4. To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally.
5. 5. Combine the remaining 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Slow Cooker Chicken Enchilada Casserole

2

cans (4.5 oz each) Old El Paso® chopped green chiles

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4

cup mayonnaise or salad dressing

12

corn tortillas (6 inch), cut into 3/4-inch strips

3

cups shredded cooked chicken

1

can (15 oz) Progresso® black beans, drained, rinsed

2

cups shredded Mexican cheese blend (8 oz)

2

large tomatoes, chopped (about 2 cups)

2

cups chopped lettuce

1/2 cup sour cream

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3 Cover; cook on Low heat setting 6 to 7 hours.

4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

 

Chocolate Amaretto Cupcakes

Cupcakes

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup unsweetened baking cocoa

2

teaspoons baking soda

1/4

teaspoon salt

1/2

cup vegetable oil

1 1/4

cups granulated sugar

4

eggs

1

teaspoon vanilla

3/4

cup milk

Frosting

3/4

cup milk

1/4

cup Gold Medal® all-purpose flour

3/4

cup butter, softened

3 1/2

cups powdered sugar

1

tablespoon amaretto or 1/2 teaspoon almond extract

Topping

1/2

cup semisweet chocolate chips, coarsely chopped

1/4

cup chocolate-flavor syrup

1 Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.

3 Divide batter evenly among muffin cups, filling each about two-thirds full.

4 Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

5 Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.

6 In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.

7 Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.

Chicken and Bow Tie Pasta

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 (14 ounce) can chicken broth
• 1 head broccoli, cut into florets
• 1 medium red bell pepper, thinly sliced
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 (8 ounce) containers chive and onion cream cheese
• 1/4 cup freshly grated Parmesan cheese

  Directions

  1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  3. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Spring Ravioli with Pesto Cream

2

teaspoons olive or vegetable oil

8

ounces green beans, cut into 1 1/2-inch pieces

1/2

medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)

3

roma (plum) tomatoes, cut into 1/2-inch pieces (1 cup)

1/2

teaspoon salt

16

ounces frozen cheese-filled ravioli (from 24-ounce bag)

1/2

cup sour cream

3

tablespoons basil pesto

2

teaspoons grated lemon peel

 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.

2 While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.

3 Toss hot cooked ravioli with vegetable mixture and sour cream mixture.

3

tablespoons basil pesto

2

teaspoons grated lemon peel

Slow Cooker Italian Chicken Alfredo

cooking spray

4 (4 ounce) skinless, boneless chicken breast halves

1/4 cup water

1 (.7 ounce) package dry Italian-style salad dressing mix

1 clove garlic, pressed

1 (8 ounce) package cream cheese, softened

1 (10.75 ounce) can condensed cream of chicken soup

1 (4.5 ounce) can chopped canned mushrooms

1 (8 ounce) package spaghetti

1 tablespoon chopped fresh parsley

Directions

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Dulche De Leche Cheesecake

Ingredients

• 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
• 1/4 cup finely chopped walnuts
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup plus 2 tablespoons sugar
• 1/4 cup 2% milk
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 can (13.4 ounces) dulce de leche
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 teaspoons chili powder

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto the bottom and 2 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 16 servings

Crock Pot Sour Cream and Bacon Chicken

Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• 1/2 cup flour (all purpose or gluten free blend)
• Salt and pepper to taste

Directions

1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Linguine With Tomato Clam Sauce

Ingredients:

 

2 tbsp olive oil

 3/4 cup dry white wine

1 onion, finely chopped

 2 tbsp tomato paste

  2 garlic cloves, peeled and finely chopped

 salt and freshly ground black pepper

one 28 oz can chopped tomatoes with their juices

 1 lb (450 g) dried linguine

  two 6 1/2 oz (184 g) cans clams in natural juice, drained, with juice reserved

4 tbsp finely chopped parsley, plus more for garnish

• 1
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes with their juices, the reserved clam juice, wine, and tomato paste and season with salt and pepper. Bring to a boil. Reduce the heat to low, partially cover the pan, and simmer for 10–15 minutes, until the sauce thickens, stirring occasionally.
• 2
  Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the linguine and cook according to the package directions, or until al dente. Drain the pasta and shake to remove any excess water.
• 3
  When the pasta is almost done, add the clams and chopped parsley to the tomato sauce and continue to simmer for 1–2 minutes, until heated through. Add salt and pepper to taste.
• 4
  Add the linguine to the sauce and toss well, distributing the clams evenly throughout the pasta. Garnish with parsley and serve at once.

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Deliciously Sweet Salad

Ingredients

• 3 cups torn romaine lettuce
• 1/2 cup blueberries
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup walnut pieces
• 1/4 cup crumbled feta cheese
• 1/4 cup crumbled goat cheese
• 1/4 cup white balsamic vinegar, or to taste
• 1/4 cup maple syrup, or to taste
• 1/4 cup grapeseed oil, or to taste
• salt, to taste

Directions

1. Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time; toss until evenly coated. Season with salt.

Slow Cooker Cheesy Chicken and Potatoes

What You Need

1

large green pepper, chopped

1

lb. red potatoes (about 3), very thinly sliced

1

tsp. paprika

8

small bone-in chicken thighs (2 lb.), skin removed or chicken breasts

1

can (10-3/4 oz.) condensed cream of chicken soup

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

1

Tbsp. Worcestershire sauce

1/4

cup chopped fresh parsley

Make It

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley

Herb Goat Cheese Stuffed Chicken

• I wouldn't use the mint because I don't like cooking with mint, but everything else I would use. Just depends on your taste. I would substitute garlic. Totally up tp you and what you want.
• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 (4-ounce) package goat cheese
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 4 teaspoons olive oil, divided
• 1/4 teaspoon crushed red pepper
• 1 (10-ounce) package fresh spinach
• Lemon wedges (optional)

Preparation

1. 1. Preheat broiler to high.
2. 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. 3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4. 4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.

Quick Crab Quiche

Ingredients

 

3 tablespoons margarine

 8 ounces fresh, frozen or canned (and drained) crabmeat

  1 medium carrot, washed, trimmed, peeled, grated

3/4 cup cracker meal

1/2 medium onion, peeled, diced fine

 1 teaspoon baking powder

  1 medium zucchini, washed, trimmed, thinly sliced

1/2 teaspoon white pepper

  1/2 medium red bell pepper, washed, cored, diced fin

e 1 cup egg substitute or egg whites

  1/2 cup chopped parsley

 1 1/2 cups fat free milk

• 1
  Preheat oven to 375 degrees F.
• 2
  Spray large nonstick skillet with cooking spray. Add 1 tablespoon diet margarine and melt over medium heat. Add carrot, onion, zucchini, red pepper and parsley and sauté until vegetables are just tender, about 5-6 minutes. Stir in crabmeat. Transfer mixture to 9 inch pie plate that has been liberally coated with nonstick cooking spray.
• 3
  In medium size bowl, mix cracker meal with baking powder; stir to blend. Add white pepper. Using pastry cutter or two knives, cut in remaining 2 tablespoons diet margarine. Add egg substitute and milk and mix well. Pour mixture over vegetables/crab in pie plate.
• 4
  Bake quiche until golden and puffed, about 35 minutes. Let stand for 5 minutes before serving.

Ham And Cheese Frittata with a Mixed Green Salad

Ingredients:

 

1 head green leaf lettuce

 1/2 cup olive oil, divided

  1/4 cup vinegar

  1 can chickpeas,drained                                                                                                                            6 eggs

  1 cucumber

1 carrot 

1/4 pound sliced ham

 1/4 cup shredded mozzarella

6 eggs

1

Preheat the oven to 425˚.

2

Whisk the eggs together in a bowl. Slice the ham into ribbons.

3

Heat 2 tablespoons of olive oil in a cast-iron or other oven-safe skillet over medium heat. Pour the eggs into the pan and layer evenly with the ham, mozzarella, and pinches of kosher salt and freshly ground black pepper.

4

Cook for 4-5 minutes on the stovetop, then transfer to the oven. Bake in the oven for 8-10 minutes, until the eggs are fully cooked and the frittata begins to brown on top.

5

Let rest for 5 minutes before serving.

6

For the salad: Wash and dry the lettuce leaves, and tear into bite-size pieces. Wash, peel, and slice the carrots and cucumber, and drain the chickpeas. Whisk the vinegar and 1/3 cup olive oil together until emulsified, and season with salt and pepper to taste. Toss all ingredients together.

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Coconut Lime Mussels

Ingredients:

 

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

  2 shallots, minced

 2 cups dry white wine

  2 garlic cloves, minced

 1 cup unsweetened coconut milk

2 teaspoons peeled and grated fresh ginger

 2 2 1/2 lb mussels, scrubbed and debearded

2 teaspoons minced lemongrass

 2 tablespoons minced fresh flat-leaf (Italian) parsley or scallions

• 1
  In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
• 2
  Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
• 3
  Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.

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Inside Out Lasagna

Ingredients:

 

8 ounces whole-wheat rotini, or fusilli

1/4 teaspoon freshly ground pepper

1 tablespoon extra-virgin olive oil

1 14-ounce can diced tomatoes with Italian herbs

  1 onion, chopped

 8 cups baby spinach

3 cloves cloves garlic, sliced

 1/2 teaspoon crushed red pepper, (optional)

8 ounces sliced white mushrooms, (about 3 1/2 cups)

3/4 cup part-skim ricotta cheese

1/2 teaspoon salt

• 1
  Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
• 2
  Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
• 3
  Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
• 4
  Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.