2 cups penne pasta, cooked and drained
2 tbsp olive oil
½ cup tin mushrooms, sliced
2 oz yellow onion, diced
3 cups baby spinach, chopped or whole
1 cup tomatoes, ripe, diced and preferably Roma
¼ cup all-purpose flour
4 oz butter, (½ stick)
3 cups heavy whipping cream
1 cup Parmesan cheese, powdered or shredded
½ cup Asiago cheese, or Manchego or Monterey Jack, powdered or shredded
2 garlic cloves, minced
salt and pepper , to taste
To serve:
garlic bread slices, toasted
In a large skillet, heat the oil and sauté mushrooms, onion, and garlic until fragrant.
Add in the spinach and tomatoes, stirring while cooking. Set aside in a warm area.
In a saucepan, melt the butter and whisk in flour, to form a roux.
Pour in the cream and bring to a simmer. You may add water or your preferred stock to loosen the sauce.
Whisk as the mixture begins to thicken and season with salt & pepper. Adjust accordingly.
Add in Parmesan and Asiago cheese if using.
Toss in the cooked pasta and the sautéed veggies. Mix and serve.
Garlic bread goes very well with this pasta dish. We recommend you try our Crockpot Butter Garlic Bread Recipe to complement your pasta primavera!
Sugar: 2g
:
Calcium: 409mg
Calories: 857kcal
Carbohydrates: 39g
Cholesterol: 180mg
Fat: 71g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 26g
Polyunsaturated Fat: 7g
Potassium: 370mg
Protein: 18g
Saturated Fat: 35g
Sodium: 640mg
Vitamin A: 4234IU
Vitamin C: 9mg
