Seasonal vegetables are not only healthy and better for the environment, they taste better, are often much cheaper, and a lot fresher.
Ingredients for 4 people:
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300 g whole wheat spaghetti
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3 tablespoons olive oil
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1 onion (finely chopped)
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1 red bell pepper (finely chopped)
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1 pack mushroom mix (200 g, sliced)
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1 pack spinach (450 g, frozen)
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½ bottle light cooking cream (250 ml)
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1 bag grated 30+ cheese (175 g)
Preparation:
Cook the spaghetti al dente according to the instructions on the package. Heat the oil in a wok. Stir-fry the onion, bell pepper, and mushrooms for 5 minutes. Season with salt and pepper to taste. Add the frozen spinach cubes and let them thaw. Add the cooking cream and 125 ml of water, and let the dish simmer for 5 minutes. Drain the spaghetti and mix in half of the grated cheese. Divide the spaghetti over 4 deep plates and spoon the spinach-mushroom sauce on top. Sprinkle with additional cheese to taste.
This dish contains 558 kcal per person:
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55 grams carbohydrates
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26 grams protein
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23.5 grams fat