[ recipe courtesy of Coily La'Jon]
This is one of my favorite quick and easy recipes that offer versatility and creativity….and if that’s not enough, this meal can be prepared in no time. If you are like me, you can sub out the mayo with the sugar free version.
1 package of pasta, I used whole wheat penne
2 cups mayonnaise
1 package of frozen spinach, fresh spinach can be used. I thawed mine and squeezed out the excess water.
1 cup mushrooms
1 cup tomatoes, chopped
¼ cup goat cheese
¼ cup feta cheese
3 cloves garlic, chopped
1 cup grated parmesan
Fresh parsley, chopped
Curry powder
Olive oil
Salt
use more of the ingredients, if needed
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep pasta from sticking together. Boil according to the directions on the package. Drain well and allow to cool.
Meanwhile, sauté the spinach, mushrooms, garlic and tomatoes with a splash of olive oil in a pan.
Place the pasta in a bowl and add the sautéed spinach, mushrooms, garlic, and tomatoes. Add the remaining ingredients [mayonnaise, goat cheese, feta cheese, parmesan cheese, fresh parsley, curry powder, and salt; mix well. Refrigerate for at least 3 hours and serve.
