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Penne with Spinach and Mushrooms

Quick Information

30-45 mins
Gluten Free



2 Tablespoons olive oil

1 garlic clove, finely minced

1 pound  fresh mushrooms, sliced

8 ounces low fat cream cheese

½ cup milk

⅛ teaspoon red pepper flakes (optional)

8 cups fresh spinach

1 (12 ounce) box Lundberg Family Farms Brown Rice Penne Pasta

¼ cup chives, finely chopped

½ cup Parmesan cheese, grated


Bring 4 quarts of water to a boil in a large pot. Add 1 tsp. salt and 1 tsp. oil to water, if desired. Add pasta to boiling water and begin timing for 7 minutes. Stir gently for 3 to 5 seconds. Maintain a boil while cooking. After 7 minutes, drain pasta then rinse with cold water. Set aside.

Heat olive oil in a large skillet and add garlic and mushrooms; cook over medium heat about 5 minutes. Add cream cheese, milk, and red pepper flakes; stir until boiling. Stir in fresh spinach and cook until wilted. Salt and pepper to taste.  Mix into reserved pasta, garnish with chopped chives and Parmesan cheese.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 290

Calories from Fat 110

Total Fat 13g

Saturated Fat 5g

Trans Fat 0g

Cholesterol 20mg

Sodium 250mg

Total Carbohydrates 38g

Fiber 4g

Sugar 4g

Protein 11g