Veggie Loaded Penne With White Wine Sauce
Original Recipe
Ingredients
- 1 package whole wheat penne
2 tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 medium white onion, diced
1 can artichoke hearts, quartered
6 ounces mushrooms, sliced
5 ounce bag spinach
2 tomatoes, diced
black pepper and red pepper flakes to taste
1/2 cup white wine
1/2 cup vegetable broth
Optional: 6 ounces roasted chicken, cubed
Directions
- Set salted pasta water to boil
- While the water boils, prepare all other ingredients.
- Cook pasta according to package directions.
- Heat oil in a large skillet over medium-high heat. If using chicken, add to pan and sauté until browned. Otherwise, sauté garlic and onions until softened, approximately 4 minutes.
- Add sliced mushrooms, artichokes, and all seasonings. Stir over heat until mushrooms have softened, approximately 5 minutes.
- Add wine and stir. Let simmer for 5 minutes.
- Add pasta and stir until coated in sauce. If more liquid is needed, add more wine or use vegetable broth as an alternative.
- Add tomato and spinach and simmer for another 3 minutes, until spinach has wilted.
- Remove from heat. Add a splash of balsamic vinegar, pepper, and red pepper flakes to taste. Toss pasta and serve with grated parmesan cheese.
Serves 6 to 8.
Information
- Category
- Pasta, Main Dishes