esterday 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)
- 1 to 1 1/12 Cup of Sunday Red Sauce
- 1/2 med red onion finely chopped
- 2 cloves fresh garlic minced
- 6 oz of cremains mushrooms sliced
- 3 oz fresh baby spinach
- parmesan cheese (optional)
- Salt and pepper to taste
- pinch of red pepper flakes
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. 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.
Hey, I'm Chef Dave!
A retired chef of 27 years, I’m so excited to be able to share my love of cooking. My recipes are usually easy to follow, fresh, and simply delicious! Our kitchen is a gathering place where I love being with friends and family. A place filled with laughs, good conversation, great food, and a good glass of wine!
From my table to yours, Cheers!