Ingredients

• 4 cups (8 ounces) uncooked wide egg noodles
• 3 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• ½ cup coarsely chopped onion
• 1 pound sliced mixed  fresh mushrooms
• 2 cloves chopped garlic
• 2 tablespoons tomato paste
• 2 cups fresh spinach leaves
• 8 ounces reduced fat sour cream
• ¾ cup fat free (skim) milk
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

Cook noodles as directed on package, omitting salt and oil; drain and toss with 2 tablespoons parsley.

Meanwhile, heat oil in skillet to medium-high and add onions and mushrooms, cooking 10 minutes. Add garlic, cooking 1 minute. Reduce heat to medium, stir in tomato paste and then add in spinach, mixing until wilted. Fold in sour cream, milk, salt and pepper. Cover and simmer until warmed through.

Plate noodles and pour sauce over, finishing with more parsley.  

Nutrition per serving: