Friday, August 27, 2010

Spinach, Mushroom, and Sun Dried Tomato Pasta

Every time I cook pasta, I wonder why I don't cook more of it.  It's cheap, it makes so much, and it's delicious.  I got the idea for this recipe from AllRecipes and added changed some things up.  To be completely honest, I didn't measure the amount of sun dried tomatoes, spinach, or mushrooms I put in, so I'm estimating on the recipe.  Use the measurements I'm using if you're curious, but if you know you love mushrooms (or any other ingredient), add more!   To make it heartier next time, I'll add grilled chicken strips.  Hope you enjoy!

Spinach, Mushroom, and Sun Dried Tomatoes

1 lb penne pasta
1 cup reserved pasta water
3  Tbsp olive oil
3 Tbsp sun dried tomatoes (packed in oil)
1/4 cup baby portabello mushrooms
1 handful fresh spinach, runsed and torn into bite-size pieces
1/2 tsp red pepper flakes
2 cloves garlic, minced
1/2 cup Parmesan cheese

Bring a large pot of salted water to a boil.  Pour in penne and cook for 9-12 minutes or until al dente.  Reserve 1 cup of pasta water before draining.  Meanwhile, heat the olive oil and red pepper flakes over medium heat, and saute the garlic for 1 minute or until tender.  Mix in the spinach, and cook until almost wilted.  Pour in the reserved pasta water, mushrooms, and sun dried tomatoes.  Continue cooking 2 minutes or until heated through. 

In a large bowl, toss the pasta with the mushroom-tomato mixture.  Stir in Parmesan cheese.

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