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.
PENNE FLORENTINE
Ingredients:
*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 |
Directions:
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.