Thursday, March 17, 2011

Penne Fresca

1 lb. Penne Pasta Noodles
1 Tbsp. Olive Oil (for veggies)
2 C Spinach (packed)
3/4 C Artichoke Hearts (drained and rinsed)
1/2 C Tomatoes (cut into small chunks)
1/2 C Red Onion (sliced thin)
1/2 C Mushrooms (chopped)
2 Cloves of Garlic (minced or pressed)
1/2 tsp. Sea Salt
Black Pepper to taste

1/4 C Balsamic Vinegar
1/8 C Cooking White Wine
1/2 C Extra Virgin Olive Oil

Bring a large pot of water to a boil. Add your pasta and let cook until tender.

When your pasta is about 10 minutes from being done you will want to start on your veggies.

In a large sauce pan add your Tbsp. of olive oil and your mushrooms. Sauté for 5 minutes. Add your tomatoes and sauté for 3 minutes more. Add your onions, artichokes and salt and sauté for 3 minutes. You want your onions to still have crunch and color to them.

Once your pasta is done, drain the water, rinse in cool water then add your noodles, spinach and garlic to your sauce pan with your vegetables and continue to sauté.

In a small bowl whisk together your remaining olive oil, white wine and balsamic vinegar.

Add your sauce mixture to your sauce pan. Sauté everything together until thoroughly heated.

Serve immediately.

Serves 4

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