Veggie Loaded Penne with White Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Om nom! /2721680 Ingredients:
14 1/2 oz |
2 tablespoons extra virgin olive oil |
6 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/2 medium white onion, diced |
14 1/5 oz |
6 ounces mushrooms, sliced |
5 ounce spinach |
2 tomatoes, diced |
1/4 teaspoon black pepper |
1/4 teaspoon red pepper flakes |
1/2 cup white wine |
1/2 cup vegetable broth |
Directions:
1. Set salted pasta water to boil
2. While the water boils, prepare all other ingredients.
3. Cook pasta according to package directions.
4. Heat oil in a large skillet over medium-high heat. If using chicken, add to pan and sauté until browned. Otherwise, sauté garlic and onions until softened, approximately 4 minutes.
5. Add sliced mushrooms, artichokes, and all seasonings. Stir over heat until mushrooms have softened, approximately 5 minutes.
6. Add wine and stir. Let simmer for 5 minutes.
7. Add pasta and stir until coated in sauce. If more liquid is needed, add more wine or use vegetable broth as an alternative.
8. Add tomato and spinach and simmer for another 3 minutes, until spinach has wilted.
9. Remove from heat. Add a splash of balsamic vinegar, pepper, and red pepper flakes to taste. Toss pasta and serve with grated Parmesan cheese.
10. Pictures: /2721680
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