Crunchy pine nuts enhance this side dish with their distinctive flavor.

　　

Ingredients

serves 4, 1/2 cup per serving

　　1 teaspoon olive oil

　　1 1/2 cups presliced fresh button mushrooms (about 4 ounces)

　　1/2 cup chopped onion

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　6 ounces fresh baby spinach

　　1/2 cup grape tomatoes, halved

　　3 tablespoons shredded or grated Parmesan cheese

　　1 tablespoon plus 1 teaspoon pine nuts, dry-roasted if desired

　　

Step 1

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms and onion for 3 minutes, or until soft, stirring frequently.

　　

Step 2

Stir in the garlic. Cook for 30 seconds, stirring frequently.

　　

Step 3

Stir in the spinach. Cook for 1 1/2 to 2 minutes, or until just wilted, stirring frequently. Remove the skillet from the heat.

　　

Step 4

Gently stir in the tomatoes. Sprinkle with the Parmesan and pine nuts.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 69

　　

Step 7

Total Fat: 4.0g

　　

Step 8

Saturated: 1.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 1.5g

　　

Step 12

Cholesterol: 3mg

　　

Step 13

Sodium: 102mg

　　

Step 14

Carbohydrates: 6g

　　

Step 15

Fiber: 2g

　　

Step 16

Sugars: 3g

　　

Step 17

Protein: 5g

　　

Step 18

Dietary Exchanges

　　

Step 19

1 Vegetable

　　

Step 20

1 Fat

　　American Heart Association Quick & Easy Meals