Penne Pasta with Creamy Tomato Sauce Monday, June 16, 2008


12 oz Penne Pasta
1 tsp oil
3 to 4 cups mushrooms, sliced
1/2 tsp salt
2 cups tomato sauce for spaghetti
1/4 tsp pepper
1/2 cup ricotta cheese
1/4 cup fresh basil, chopped


Cook Penne in boiling salted water until just tender to the bite. Drain and return to the pot. While pasta is cooking, heat oil in a non stick skillet over medium high heat. Add mushrooms and salt to pan and cook, stirring until mushrooms start to give up their liquid. Add tomato sauce, pepper, ricotta and basil and mix thoroughly. Pour sauce over pasta and stir to coat the pasta. Serve at once with shredded Parmesan and fresh basil for garnish.

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