gluten free | vegetarian | nut free | egg free | soy free

25 minutes or less

What You’ll Need:

6-8oz ounces brown rice, quinoa or chickpea pasta

1 large broccoli crown, chopped

1 pint mushrooms, any variety sliced

1 (5-7oz) bag baby spinach

2 Tbsp olive oil

Salt and pepper

1 (15-20oz) jar marinara sauce, no sugar added

1 c (half 15oz container) full fat ricotta cheese

OPTIONAL: crushed red pepper

Bring a pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Meanwhile, heat marinara, covered over medium-low heat, in a medium saucepan.

Finally, sauté veggies in olive oil, salt & pepper in a large frying pan until tender (8ish minutes)

Serve veggies over cooked pasta. Top with marinara & equal parts ricotta cheese. Top with crushed red pepper if desired!

Serves 2.