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Prep time
30 minutes
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Cook time
20 minutes
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Serves
2-3
Author Notes
I threw this pasta together one day with a few odds and ends in my pantry, fridge, and garden, and has become a favorite ever since.
I’m a California girl, with Italian roots, and I feel like this dish is a nice blend of both worlds. —Rachel Eisendorf
Ingredients
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12 ounces
Penne
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1
Medium onion, diced
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5
Cloves of garlic, pressed
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1/2 cup
Dry white wine
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1/3 cup
Sundried tomatoes, packed in oil
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1
Can crushed tomatoes (can also substitute diced tomatoes or tomato sauce- whatever you have on hand)
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8 ounces
Cremini mushrooms, sliced
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12 ounces
Baby spinach
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1/2 cup
Heavy cream
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1 teaspoon
Chili flakes
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1 teaspoon
Italian seasoning
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1/4 cup
Fresh basil, chopped
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Fresh Parmesan
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3 tablespoons
Extra virgin olive oil
Directions
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Bring a large pot of salted water to a boil, and cook pasta approximately 8 minutes. It should still be quite al dente.
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Heat oil in a large deep skillet over medium heat and sauté onions, garlic, and mushrooms.
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When the onions are translucent, add sundried tomatoes. Cook 2 more minutes.
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Add wine and cook until the liquid is mostly evaporated.
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Add tomatoes, chili flakes, Italian seasoning and heavy cream. Let simmer for about 5 minutes.
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Finally, add in the spinach and pasta, and cook just until pasta is tender. Season with salt and pepper.
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Just before serving, stir in the fresh basil. Top each serving with a generous amount of freshly grated Parmesan.
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