Creamy Penne Florentine With Mushrooms And Spinach Food

CREAMY SPINACH AND MUSHROOM PENNE PASTA

Steps:

• Heat oil in skillet on medium heat and saute onions and garlic until tender.
• Add mushrooms and spinach and saute until heated through.
• Add herbs and spices. Mix well.
• Mix in tomato sauce, and diced tomatoes.
• Simmer, covered, for 15 minutes.
• Meanwhile, cook penne pasta according to package directions in a large pot.
• Drain pasta and return it to the large pot.
• Stir in in parmesan cheese and light cream cheese. Mix well.
• Add prepared sauce to pasta and mix until well combined.
• Serve topped with extra parmesan cheese, if desired.
• Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

SPINACH AND MUSHROOM FLORENTINE

Steps:

• Cook and drain spinach; set aside.
• Poach mushroom caps in consomme or bouillon until slightly limp.
• Chop mushroom stems and saute with butter and chopped onion until onion is transparent.
• Put spinach in one layer in 8x11 inch baking dish.
• Arrange mushroom caps on spinach.
• Sprinkle onion and stem mixture over caps.
• Salt and pepper to taste.
• Top with grated cheese.
• Bake at 350 degrees for 20 to 30 minutes or until bubbly.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.

SHRIMP FLORENTINE

Steps:

• Peel and devein the shrimp if needed. Squeeze liquid out of spinach, slice mushrooms and shallots, dice sun-dried tomatoes, smash and mince garlic cloves.
• Preheat a large cooking pan over medium heat. Add oil.
• Add sliced onions and saute until softens.
• Add spinach, mushrooms, and tomatoes. Cook for a few minutes, until mushrooms start to soften.
• Add garlic, mix, and cook until fragrant.
• Pour in white wine and let it simmer for about 5 minutes to let the alcohol cook out.
• Stir in heavy whipping cream and chicken broth. Season with salt and pepper and bring the mixture to simmer.
• Nestle shrimp in the pan among the veggies and sauce. Cook until shrimp turns pink and opaque on one side and flip. Cook until shrimp turns pink and opaque on the other side as well. Take off heat and serve.

CREAMY PENNE FLORENTINE WITH MUSHROOMS AND SPINACH

Steps:

• Bring a large pot of generously salted water to a boil.
• Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened. Stir occasionally and reduce heat if mushrooms start to burn.
• Add spinach to mushrooms and pour in lemon juice ( I used 2 T of lemon juice). Cook until wilted, then add walnuts.
• Cook pasta according to packaging directions, or until just al dente. Drain (reserving 1/2 cup pasta water) and set aside.
• Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
• Taste and season with salt and pepper if necessary.
• Pour drained pasta into the sauce and toss will to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.