Recipe Alert!

I invented a Penne Primavera of sorts today and thought I'd share it. It goes as follows.

Penne Primavera

3 cups chopped Brocolette - you could use broccoli or broccoli rabe.
1 medium chopped Yellow Onion
2 cups slice Crimini Mushrooms
3 cloves garlic - minced
1 25 oz can Whole Roma Tomatoes
4 sprigs fresh Thyme
1 tbsp Dry Basil
1 tsp dry Oregano
salt and pepper to taste.
Olive Oil
Fresh grated Pecorino Romano


1 lb Penne Pasta

Start your pasta water and then add 2 tbsp Olive oil to a large skillet. I try not to use non-stick and did not use one for this. Add the onion and saute on high for a couple of minutes. Add the mushrooms and saute for a minute or two then add the brocolette and saute for a couple more minutes. Salt and pepper as you go. Add the garlic and stir through then add the tomatoes taking each and carefully tearing them open as you add them. This gives the garlic just enough time to cook. when all the tomatoes are in add the basil, oregano and thyme and reduce heat to medium.

Your water should be boiling so add the pasta with about 1 tbsp of salt to the boiling water and set the timer for 2 minutes less than whatever the package says. continue stirring the sauce and tasting it for salt and pepper remembering that the cheese will add some saltiness if you choose to add it. When the pasta is 2 minutes from the time on the package drain it and add it to the skillet with the sauce. Turn the heat to high and stir the pasta and sauce for 1-2 minutes and then remove from heat.

Serve with fresh grated or shaved Pecorino Romano cheese. Enjoy!

Options:

Add grilled chicken breast when you toss the pasta in.

Do not salt along the way and add capers and kalamata olives when the pasta gets added adjust the salt after the pasta is tossed well with the capers and olives.

Switch the Brocolette for Brussel Sprouts in the same order or switch with un-marinated artichoke hearts and add them right when the pasta is added.

There are a million other variations and you SHOULD play with your food.

More soon.....