A couple of weeks ago my Mother and Father went on a cruise with our cousins, Jane and Pat from Arizona. The night they arrived we knew they would be hungry after all that traveling. This is the dish I created for us all to share together the night before they left for their cruise. It took me a while to write up the recipe and now that it's been a few weeks I'm hoping that I didn't leave anything out. It's actually pretty basic and any vegetable can be substituted, so it would be fine to use this recipe as a guide.
I'd like to give a special thank you to Jane, Pat and the rest of my family for inspiring this delicious dish!
Pasta Bella Familia
Ingredients:
2 packages cremini mushrooms
2 cans artichoke hearts
3 tomatoes, seeded and chopped
1 cup kalamata olives, sliced
sundried tomatoes in oil, sliced
1 large onion, diced
5 cloves garlic, chopped
2 bags spinach, chopped
1 handful parsley, chopped
Approx 1 cup white wine
chicken broth
2 pounds penne
extra virgin olive oil
salt and pepper
Directions:
Sauté onions and garlic in a combination of extra virgin olive oil and oil from sundried tomatoes. Add mushrooms and try not to stir too much so they will get some color. Once they are soft add tomatoes and cook until they break down and become soft and release their liquid. Add sundried tomatoes, artichoke hearts and olives. Let them heat through and then add spinach tossing until coated with oil. Add more oil as needed. Add white wine and let it cook down until liquid has reduced by about half, then add chicken broth. Taste and add salt and pepper.
Boil pasta in salted water until al dente. Toss pasta with veggies and parsley.
Note: Vegetable broth can be substitued for chicken broth if you are vegetarian.
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