Perfect Pasta for dieters

Florentine Penne

1 12-ounce box of whole-wheat penne pasta

2 16-ounce bags of frozen spinach

1 tablespoon extra-virgin olive oil

1 8-ounce package fresh sliced mushrooms

2 3.8-ounce cans sliced black olives

1/2 cup sun-dried tomatoes (julienne cut), with no oil

6 cloves pressed or minced garlic

1/2 cup pine nuts

Cook pasta as directed, then drain.

While pasta is cooking, place spinach in a colander and run it under cold water until thawed.
Press out water and set aside.

Heat oil in a large skillet and saute mushrooms, olives, sun-dried tomatoes, garlic and pine nuts for 10-15 minutes, until mushrooms are cooked.

Add spinach and pasta to the sauteed mixtured and cook for an additional 5 minutes.

Serve hot.

Nutrition (serves 6)
342 calories
13g protien
44 g carbohydrates
14g fat
458mg sodium
8g fiber