Ingredients
5 ml (teaspoon) of olive oil400 g (Kuban) of small and large mushrooms, cleaned and cut into thick slicesMehrosan cloves of garlic50 g (2/1 cup) of lean meat smoker, cut into small strips or chopped200 g (cup) of fresh low-fat sour cream15 ml (tablespoon) of red pesto sauce250 g (half a pack or tray) of low-fat pasta ring350 g (Kuban and a half cup) of small-washed spinach leaves.A large saucepan filled with salted water over the fire until boiling placed. In the meantime, heat oil in a large saucepan and add the mushrooms kernels and cook over medium heat for 4 minutes. Then
remove with a little fire to keep the pot over the fire for 2 to 4
minutes or until the liquid evaporates and becomes a little beads golden
mushrooms. Garlic and smoked meat is added to the pot, and cook for a minute.Pour
the cream and fresh pesto sauce in the pot, and leave over the fire
until boiling, then cook for a minute or until the mixture becomes
slightly thick. Add the spices to taste.Cook the pasta in boiling salted water, according to the instructions on the box. In
the meantime, cook the spinach leaves in a large saucepan with a little
spice, but without adding any fat or liquids, for two minutes, or even
wither. Drain well and securities distributed on 4 plates or bowls.Drain pasta and pour the sauce over it. Then pour the sauce over the pasta and spinach leaves in the four dishes. In addition to all the little newly ground black pepper dish, and serve.Per serving: 094 BTUs 0.21 g of fat.
