Monday, October 24, 2011

RECIPE: Penne Florentine

Best Blogger Tips There aren't many restaurant choices in our town of about 6,000 residents.  We have fast food chains, authentic Mexican and Chinese food, and a lounge that serves excellent steaks. 

About a year ago, a trattoria opened here in town. After eating their chicken florentine and LOVING it, I decided to try to make my own vegetarian version.

It is especially good accompanied by a romaine salad and fresh bread.



*13.5 oz. box of whole wheat penne pasta
*1 pt. grape tomatoes, halved
*14 oz. can of quartered artichokes, drained
*8 oz. sliced baby portabella mushrooms
*7 c. of loosely packed fresh spinach
*3 cloves minced garlic
*2 Tb. olive oil
*1 c. alfredo sauce
*1/2 c. pesto sauce

Penne Florentine

1.  In a medium stock pot, prepare penne pasta as directed. 
2.  Heat a large skillet at medium heat.  Add oil, tomatoes, artichokes, mushrooms, spinach, and garlic.  Stir often and cook until spinach leaves are wilted and mushrooms are soft.
3.  Drain pasta thoroughly.  Add alfredo and pesto sauce.  Stir well.
4.  Serve immediately.

Serves 4-6

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