Penne Bosciaola

The fresh vegetables in this pasta are to die for.  Baby spinach, sauteed mushrooms and onions, and TONS of little grape tomatoes.  I love that this dish is bursting with so much flavor, yet it takes such a short time to make it!

Classes start tomorrow so I needed something that I could have in the fridge and reheat quickly.  I was going through my recipe box and came across this old friend.  I couldn’t remember the last time I made it.. and then I couldn’t imagine why I hadn’t made it recently!  So to start of the semester right, I will be dining on delicious Penne Bosciaola for the week!

Penne Bosciala

  • olive oil
  • 2 pints grape tomatoes, halved
  • 3-4 handfuls baby spinach
  • 5 ounces mushrooms, sliced
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 6 ounces chicken broth
  • 4 ounces Parmesan cheese, grated
  • 3/4 stick of butter
  • salt and pepper
  • crushed red pepper flakes (optional)
  • basil (optional)
  • 12 ounces cooked penne pasta
  1. Saute the garlic and onions in a bit of olive oil.
  2. Add mushrooms and cook for 1 minute.
  3. Add the tomatoes and a bit of salt and pepper.  Cook for 30 seconds.
  4. Finish by adding the broth, butter, spinach, basil, red pepper flakes, and cheese.  Stir until heated.
  5. Toss with the cooked pasta.  Before serving sprinkle with some more cheese!
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