 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I found this in my “to try” pile and made it as a side dish last night, it’s definitely going into the “keeper” recipe collection. Read more . :) I think this would become a wonderful main dish by adding sautéed shrimp or chicken too. Ingredients:
16 oz uncooked penne pasta (or another similar short cut pasta, i used elbow macaroni because i had it on hand and that worked great) |
1/2 (or more if you like!) pound fresh mushrooms, sliced (i reconstituted approx. 6 oz of dried mixed mushrooms – shitake, morel, oyster, etc. and chopped those – again, it worked out great) |
1 tablespoon olive oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon minced garlic |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 cups fresh spinach |
1/2 cup crumbled feta cheese |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes over medium heat.
3. Add the tomatoes, basil, garlic, oregano, pepper and salt; reduce to medium low and simmer and stir for about 10 minutes. (I prepped & started the mushrooms while my pasta water was coming up to a boil, then simmered the sauce the entire time the pasta was cooking.)
4. Drain pasta and return it to the pot.
5. Remove the tomato sauce from the heat and stir in the spinach to begin wilting. Then pour the tomato sauce from skillet into the pasta pot, add the feta cheese and stir to incorporate everything.
6. Serve!
|
|