Thursday, March 31, 2011

Penne with Mushroom Tomato Sauce

I have been in a SERIOUS recipe slump!  So I apologize for not posting anything for awhile!  We had this recipe the other night for dinner and it was super yummy!  I hope you enjoy!  Happy thursday!
2 2/3 cups uncooked penne pasta (8 oz)
4 strips bacon, chopped
1 tablespoon olive or vegetable oil
2 tsp. minced garlic
8 oz mushrooms, sliced, (I used fresh) 
1 can (28 oz) crushed tomatoes with basil, undrained
1/2 cup whipping cream (You can also use Almond Milk. It is a healthier low fat option and tastes fantastic!)
2 cups packed fresh baby spinach leaves

Cook and drain pasta as directed on box. Return to saucepan; keep warm.
Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
Add spinach; toss until spinach is wilted. Sprinkle individual servings with bacon.
(Recipe and picture from

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