So every now and then I try to think of ways I can throw together my left over greens and ingredients from previous meals. I skimmed across a recipe similar to this one awhile back and just kinda started to do my own thing with it. This meal goes great with shrimp if you wanted to add meat but I didn’t have any so I went with meat free.
Veggie Spaghetti noodles
3-4 cups of baby spinach
Mushrooms (how ever many you feel like!)
2 Cloves of Garlic
2 Tbs of Light olive oil
3 Tbs of Lemon juice
1/2 or 1 cup of grated Parmesan cheese
Cook the noodles first and then strain them. Set aside. In the same pot, add in the light olive oil and minced garlic. Cook for three minutes or until it gives off the really good freaking smell everyone likes. You should be super hungry now. Add in the mushrooms and cook until the mushrooms have released their liquid. Add in the spinach and stir until the spinach has shrunk down. Next add in the lemon juice and continue stirring. Now add in the noodles and add salt and pepper to taste as well as the Italian seasoning. Stir well and serve.
If you are cooking with shrimp, add in the shrimp with the mushrooms and stir until cooked. (Usually shrimp cooks fairly fast so pay attention)
I usually eat mine with quinoa rice mixed with carrots.
Shout out to Kroger brand Vegetable Spaghetti noodles. I’m glad I found you!