Tuesday, January 22, 2013

Spinach Penne

Spinach Penne

12 oz spinach penne
1 Tbsp olive oil
1/2 C diced red onion
2 cloves garlic, minced
2 C asparagus, cut into 1 inch pieces
1 medium carrot, cut diagnolly into 1/4 inch slices
1 C sliced mushrooms
1 14 oz can artichoke hearts, drained and cut in half
1/2 tsp salt
1/2 tsp pepper
1 14.5 oz can diced tomatoes
1 C shredded mozzarella cheese

Cook pasta according to package directions.
Meanwhile, heat oil in large skillet or wok over medium heat.  Add onion and garlic and cook, stirring, for 1 minute.  Add asparagus, carrot, mushrooms and artichoke hearts and cook, stirring a few times, until veggies are crisp-tender and the mushrooms release their juices, about 5 minutes.  Add the salt and pepper and stir to coat.  Stir in tomatoes and bring to a simmer.  Add penne and simmer for two minutes.  Serve topped with mozzarella.

No comments: