Penne From Heaven
From essentialingredients 12 years ago
- 25 to make
- Serves 6-8
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! The recipe is from Taste of Home magazine with a few modifications by moi. Read more :) I think this would become a wonderful main dish by adding sautéed shrimp or chicken too. See less
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) shopping list
- 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) shopping list
- 1 tablespoon olive oil shopping list
- 1 can (14-1/2 ounces) diced tomatoes, undrained shopping list
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon dried oregano shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 3 cups fresh spinach shopping list
- 1/2 cup crumbled feta cheese shopping list
How to make it
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes over medium heat.
- 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.)
- Drain pasta and return it to the pot.
- 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.
- Serve!
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