Penne Pasta with Sun-Dried Tomato Cream by
Source: Home Chef
Ingredients
12 oz mushrooms
2 shallots
4 garlic cloves
1/2 tsp red pepper flakes
16 oz penne pasta
3.5 oz julienned sun-dried tomatoes
2 tbs tomato paste
4 tsp vegetable broth
8 oz light cream
4 oz baby spinach
2 oz shaved parmesan
Instructions
Cut mushroom into 1/4" slices. Peal and mince shallot. Mince garlic.
Heat large pan over Med/High heat with 2 tsp olive oil.
Brown mushroom and shallot. Stir in garlic and red pepper flakes, and cook for 1 min. Season with salt and pepper. Transfer to plate and reserve pan.
Return pan to high heat. Add 3.5 c water, pasta, tomatoes, tomato paste, and vegetable broth. Stir, bring to simmer and maintain. Stir often until pasta is al dente (12-15 min).
Once pasta is tender, add cream and increase heat to Med/High. Bring to simmer and reduce to Med. Do not boil. Simmer until thick (3 min) and season with salt.
Return mushroom/shallots to pan and add spinach and parmesan. Season with salt and pepper and stir until spinach begins to wilt (1 min).
Heat large pan over Med/High heat with 2 tsp olive oil.
Brown mushroom and shallot. Stir in garlic and red pepper flakes, and cook for 1 min. Season with salt and pepper. Transfer to plate and reserve pan.
Return pan to high heat. Add 3.5 c water, pasta, tomatoes, tomato paste, and vegetable broth. Stir, bring to simmer and maintain. Stir often until pasta is al dente (12-15 min).
Once pasta is tender, add cream and increase heat to Med/High. Bring to simmer and reduce to Med. Do not boil. Simmer until thick (3 min) and season with salt.
Return mushroom/shallots to pan and add spinach and parmesan. Season with salt and pepper and stir until spinach begins to wilt (1 min).
Servings: 4
Nutrition Information (per serving):| Calories | 778 |
| Fat | 24 g |
| Sodium | 1445 mg |
| Carbohydrates | 117 |
| Protein | 27 g |