Serves: 4

Ingredients

12 oz (340 g) spaghetti

2 tbsp olive oil

3 cups sliced mushrooms

4 garlic cloves, minced

½ tsp chili flakes (optional)

2 cups baby spinach

Juice of ½ lemon

Fresh parsley

Salt and pepper

Instructions

Cook the pasta.

Sauté the mushrooms until browned.

Add the garlic and chili flakes.

Toss in the spinach until wilted.

Add the pasta and lemon juice.

Garnish with parsley and serve.

5. Stuffed Bell Peppers

Serves: 4

Ingredients

4 bell peppers

1 cup cooked brown rice

1 can black beans, drained

1 cup corn

1 tomato, diced

1 tsp cumin

1 tsp paprika

Salt and pepper

Instructions

Cut the tops off the peppers and remove the seeds.

Mix the rice, beans, corn, tomato, and seasonings.

Fill each pepper.

Bake at 375°F (190°C) for 35–40 minutes until the peppers are tender.