Ingredients

• 1 quart low-sodium chicken broth
• 1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
• 1 cup frozen green peas
• 2 cups baby spinach
• 3/4 cup mushrooms, quartered
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 4 tablespoons shredded Parmesan

Instructions

1. Watch how to make this recipe.
2. Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
3. Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg ;