spinach, tomato and portobello pasta
★★★★★
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Whole Wheat Pasta and and assortment of vegetables make for a healthy, colorful pasta dinner...served with crusty garlic bread.
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Ingredients For spinach, tomato and portobello pasta
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4 Tbsppine nuts3
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Tbspolive oil
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3 cloveminced garlic
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2shallots or 3 green onions sliced
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2 lgporttobello mushrooms, stemmed , halved and thinly sliced
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2 cgrape tomatoes cut in half
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6 cbaby spinach
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1/2 cwhite wine or chicken stock
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4 ozcream cheese diced.
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1/2 cparmigiano-reggiano, grated
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1 Tbspwhite balsamic vinegar
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12 ozwhole wheat penne
How To Make spinach, tomato and portobello pasta
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1In large pot cook pasta according to package directions..drain and set aside. in small skillet toast pine nuts for about 4 minutes.stir and be careful they will burn..remove from skillet and set aside.
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2In large skillet heat oil over medium heat, cook garlic and shallot stir until slightly golden about 4 minutes add mushrooms and cook until softened add wine and cream cheese and cook and stir until cheese melts add balsamic and spinach and cook for 3 to 4 minutes and add tomatoes and cook until skin begins to wrinkle, add this mixture to the pasta and toss to combine all pasta with all the vegies..serve and sprinkle each bowl with the pine nuts and parmesan cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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