Penne And Spinach Pasta Toss
Here's that 'tortellini' recipe I made at BrickFair! This way, it's easier to share.
Prep time: 5 minutes (they lie)
Cook time: 20 minutes (they still lie)
Serves: 4 (yet another untruth)
Ingredients:
- 8 oz. penne or ziti pasta, uncooked ----> You can substitute or mix in any noodle you like, including elbow (macaroni) noodles and Tortellini (I like the Buitoni brand 3-cheese tortellini.)
- cups (8.0z) spinach leaves (torn, baby, or large, all of them are fine) (frozen spinach works GREAT and is a lot cheaper than fresh, btw)
- 1/4 cup olive oil
- 2 cloves garlic, minced (more to taste)
- 1/2 cup chicken broth
- 1 large tomato, diced (more to taste)
- 1 3/4 cups (7 oz) shredded Mozzarella cheese (or your favorite shredded cheese)
Meanwhile, heat oil in a large, deep skillet over medium heat. Add garlic; cook 2 minutes. Add broth and bring to a simmer; cook 4 minutes.
*Drain pasta and spinach; add to skillet, tossing well. simmer 2 minutes, tossing frequently. Stir in tomato; heat through. Season with salt to taste. (Doesn't need any! : P) Transfer mixture to four shallow pasta bowls; top each serving with 1/4 cup cheese. Immediately toss pasta with two spoons until cheese melts. Top each serving with remaining cheese. Serve with freshly ground black pepper (optional).
*That's not how I do it. I drain the pasta and spinach, and put them together in a large serving bowl. Then I add the olive oil/garlic/broth and mix. I add the diced tomatoes next, because they're refreshing when not cooked to death. I put the mozarella on last and stir it up; the people can serve themselves.
Notice that if you want meat, you can easily chop chicken or use a meat-filled tortellini. Also notice that this can be a vegetarian meal, if you use a chicken broth substitute.
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