I’m super excited to have Lisa from 2ShareMyJoy sharing this amazing 21 Day Fix Ricotta Penne with Mushrooms recipe with us today. She’s got lots of great Fix-friendly recipes on her site, so be sure to go take a peek!
Do you think healthy eating is complicated, boring, costs a lot, or just takes too much preparation time?
Healthy eating seems to be an obstacle for many people on their journey to become fit and healthy. Maybe you can relate when I tell you that eating junk food is a bit of a temptation for me. When recipes call for extraordinary ingredients, take a long time to prepare, or taste too healthy (you know what I mean) we often give up the healthy eating all together.
Today I want to share a vegetarian pasta meal that is done in under 20 minutes and is super tasty. On top of that, it’s a very frugal dinner idea. My very picky toddler absolutely loved this meal, and that means a lot.
Most of my healthy recipes are created with the portion control system of the 21 day fix. It is a straight forward and easy system to lose weight fast and keep it off. The containers help to balance your diet based on 40% carbohydrates, 30% protein, and 30% fat and make it easy to create your own healthy meal plan.
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My 21 day fix results were pretty amazing. I lost 9 lbs. in 30 days and 6 inches off my waist. I feel healthier, have more energy, and as an added benefit I am migraine free. These results fuel my passion for sharing recipes and meal plans that are easy, frugal, and healthy.
How to prepare the 21 day fix ricotta penne
For the 21 day fix ricotta penne with mushrooms recipe you will need:
- 2 1/3 cup uncooked (whole wheat) penne paste
- 4 cups sliced mushrooms
- 2 cups ricotta cheese (1 pack)
- 1 t salt
- 1 clove garlic
- pinch pepper
- 1 t. Italian herbs
You can simply cook the whole wheat penne according to the package. Make sure you add some extra water to cook the noodles for the ricotta sauce later.
Put the sliced mushrooms into a pan (nonstick) and brown them on medium heat until soft. Then add ricotta, salt, garlic, pepper, and Italian herbs. Scoop some cooking water from the noodles over to the ricotta mix to make it creamy (about 6-10 T).
Tip: You can replace the mushrooms with spinach (4 cups or 4 big hand full).