Yesterday we posted a recipe for my Sunday Red Sauce which is a delicious homemade pasta sauce that works for many dishes and part of that is for this dish Pasta Primavera that I served with Chicken Parmesan ( I will post this recipe later today or tomorrow.
As I mentioned in the Red Sauce post, we finally found a gluten free pasta that not only has great texture and holds up to boiling but also has good flavor as well. Obviously, if you don’t suffer from gluten sensitivity or celiac disease you can go with whatever pasta you like. The sauce is great for lasagna, spaghetti and meatballs and many more but for today it was pasta primavera.
Here’s what you will need:
1-12oz box of Simple Truth Organic brown rice, amaranth & quinoa Penne Pasta (this is a Kroger brand)
in a large 8 qt pot, heat 6 qt of water to a rapid boil and add 1/4 Cup of kosher salt. I know it sounds like a lot but this will flavor your pasta properly. Add pasta and cook for 8 to 10 minutes until the pasta is al dente and has a little bite left in it. Drain the pasta, don’t rinse or add oil or butter.
Next in a large sauté pan, add 2 TBS olive oil and heat to med/high. Add the red onion and mushroom and cook for 2-3 minutes until onions turn translucent and brown slightly and mushrooms are cooked through. Add the garlic and red pepper flakes and cook another 2 minutes.
Next add the sauce to the pan and heat until hot stirring constantly. next add the pasta and spinach and heat another 2 minutes to absorb some of the sauce.
At this point adjust with more sauce if needed to your liking, parmesan cheese and taste for salt and pepper to your taste. This dish is good for a meatless Monday meal by itself or as a side dish as I did with chicken parmesan that I will post in the next day or so.