Penne from Heaven

8 Sep

More adventures in meal planning:

Dead easy sausage penne with fresh spinach, mushrooms, onion, and whatever vegetables are handy. In this case, broccoli and cherry tomatoes. Add garlic close to end so it doesn’t burn. Chicken broth, beer or wine to loosen. Add saved pasta water to slick the penne when you toss it in the frying pan. Sprinkle with half a cup of shredded melting cheese like cheddar or mozzerela and top with parmesan.

This is similar to vegetarian pasta recipe we clipped eons ago that saw veggies added the boiling pasta water: while cooking egg noodles, add 2 cloves of garlic, a thinly sliced sweet potato, 1 cup of chopped broccoli, 1 cup sliced mushroom. tossed with 1 cup of mozzerella, 1/4 tsp dried thyme (or more fresh), black pepper and 2 tbsp soy sauce.

If you’re meal planning, the vegetables can be chopped the night before. We sauteed three whole sausages and sliced them on a cutting board when cooked, then added back to pan with onions and mushrooms. It used half a box of Barilla penne rigata.

Tortellini, mushrooms, spinach and sausage work well too.

1 lb pkg. cheese tortellini
fresh basil or pesto
3 big Italian sausages
2 cups of sliced mushrooms
two ore more chopped garlic cloves
1/2 cup chicken or beef stock or pasta water
up to 1 cup cream
baby spinach leaves
grated Parmesan

Cook tortellini, drain and toss with pesto or basil leaves.

For sausages, either fry whole and slice, or slice and fry, or squeeze out of casings into the pan. When half way cooked, remove excess grease, and add the mushrooms and garlic and cook until the meat is done and pan is a bit dry. Add the stock or water and scrape up the brown bits off the bottom of the pan. Stir in the cream. Cook for a few minutes until bubbling and slightly thickened.

Add the tortellini and fresh spinach. top with cheese.

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