Tuesday, June 10, 2014

Sunday supper

On Sundays, we get home from church around 6:30 and with early school & work mornings, we try to have supper and get the kids to bed by 8pm (especially when it's not summer vacation).  I sometimes try to make a crock pot meal but a few weeks ago, I made this new pasta.  It was really tasty and came together quickly.  Boiling the water for the penne took longer than the rest of the prep.  My husband is a fan of pasta without red sauce and I often do a sausage & olive oil pasta but the mushrooms and spinach tasted great in this version. 

Spinach, Mushroom & Sausage Penne (2 servings)

2 links spicy italian sausage
1 large shallot, diced
3 oz cremini mushrooms, diced
3 garlic cloves, minced
2 cups baby spinach
salt and pepper
olive oil
1.5 cups penne pasta
grated parmesan cheese

Cook penne according to package directions until al dente.  Drain.  While the pasta is boiling, brown the sausage in a large skillet.  Remove the sausage from the skillet and drain & wipe out the oil.  Add a little olive oil to the same pan, and then add the shallot and mushrooms.  Saute until the softened and just starting to brown (about 4-5 minutes).  Add the garlic and stir for a minute.  Add the spinach and stir until wilted.  Remove from heat.  Add the cooked penne and the sausage to that skillet.  Drizzle with a little more olive oil.  Add salt and pepper to taste. Stir to combine.  Put it back on the stovetop over medium heat and sauté for a minute or two or until it's all combined and sizzling.  Serve with parmesan cheese.

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