|One Pot Wonder Spinach & Mushroom Penne|
|One Pot Wonder with Penne, Crimini, & Spinach|
Serves 4 to 6
16 ounces penne pasta
8oz. crimini mushrooms, sliced
1 large bunch spinach
1 large sweet onion, chopped
4 cloves garlic, minced
1 tsp. dried oregano
2 tsp. dried basil
1 tsp. salt
2 large sprigs basil, chopped
6 cups home canned vegetable or chicken stock
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, mushrooms, spinach, onion, and garlic in a large skillet or dutch oven. Pour in stock. Sprinkle top with basil, oregano, salt and pepper. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 to 12 minutes, until pasta is al dente and liquid has been reduced as desired. Stir several times throughout cooking to ensure all the pasta is cooked evenly. Add more stock if needed. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
If you are using boxed stock or commercially canned stock you may want to reduce the amount of salt. You can always add more to taste at the end. I don't add salt to my home canned stock so I usually need a bit more.
I love this pasta! The starch from the pasta combines with the stock to make a wonderful yummy sauce for the pasta. This recipe is so adaptable with what you have. It is very healthy. You can use all kinds of veggies and whole wheat pasta as well. The best part is that it is so quick and easy!