Easy Penna Rosa
As a college student, my budget is limited and the last thing I want to eat is food from the dining hall. Luckily, I'm blessed with friends with kitchens. In my quest for a great easy, relatively cheap meal, I decided to recreate one of my favorite dishes from Noodles and Company: Penne Rosa.
Fresh White or Portabella Mushrooms
Fresh Baby Spinach
Whole Wheat Penne Pasta
One jar of Bertolli Four Cheese Rosa
Crushed Red Pepper
1. Start the pan of water boiling for your pasta with a little olive oil or salt. Once the water is boiling, throw in your pasta. Cook as directed.
2. In the pan you plan on making the sauce in, saute the mushrooms in a little olive oil. I throw a pinch of garlic in with them to give them some flavor.
3. Drain any excess oil from the mushrooms and add in the entire jar of sauce. Turn the stove's temperature to low and let it heat slowly so you don't have any spatters.
4. Add in the spices to taste. If you're not a fan of spicy food, don't add in the Crushed Red Pepper and put in a little extra garlic to give the sauce some flavor. I like it to have a little bit of a kick.
5. After the sauce is hot and you're almost ready to serve, add in the spinach and stir until it wilts.
6. Enjoy! For garnish, you can sprinkle on some fresh grated parmigiana cheese and serve with garlic toast (making it with Italian Bread is the best).
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