How to make it

  • Place the cooked pasta on two dinner plates and set aside.
  • Heat the olive oil in a large skillet on medium-high.
  • Add the chopped mushrooms, onions, basil, parsley, pepper, and garlic and saute, stirring often until the vegies begin to caramelize.
  • Toss in the artichokes.
  • Quickly stir in the ricotta cheese, and tomato basil garlic bruschetta and stir until combined and the cheese begins to bubble a bit.
  • Add the baby spinach leaves and stir.
  • Divide the bubbly sauce over the two plates of penne and serve.

People Who Like This Dish 2
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    " It was excellent "
    cookingforfun ate it and said...
    It has to be delicious. Thanks for sharing 5 from me
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