Serves: 6
Total Calories: 263

12 ounces polenta pasta or corn pasta
2 large slices nitrite free prosciutto
1 tablespoon olive oil
2 cups sliced shiitake mushrooms
2 1/2 cups or store bought sauce
4 heaping cups fresh baby spinach washed and dried
olive oil for the pasta bowl

Put a large pot of water on to boil. Dice up prosciutto. Add the olive oil to a pan over medium-high heat. Add prosciutto and sauté until slightly crisped. Add shiitake mushrooms. Sauté until just cooked, but not browned. Add tomato sauce. Warm. Add spinach. Stir gently, cooking down the spinach until wilted. Cover and remove from heat. The water should be boiling by now. Add polenta pasta. Stir occasionally to keep from sticking. When pasta is cooked, drain. Put a little olive oil in the bottom of the pasta bowl, add the pasta, toss with the sauce and serve.

Nutritional Facts:

Serves: 6
Total Calories: 263
Calories from Fat: 30

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
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Penne with Cauliflower and Olives
Pasta Primavera
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Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
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