Well, I made a quasi version of her veggie pasta. It - was - fabulous...AND easy. I used whatever I had in the house at the time. I topped it off with some Parm/Romano cheese. Yummm-O!
1 lb. mini penne Barilla pasta
1 16oz bag of frozen leaf (not chopped) spinach
1 16oz can of Del Monte petite diced tomatos w/garlic and EVOO
2TBSP dried basil
1TBSP dried oregano
4oz or so of pre-chopped, jarred GARLIC
Salt & Pepper to taste
In a large skillet, simmer all but pasta. Yes, you can throw the spinach in frozen. I added probably 1/2-3/4 cup of EVOO and let it simmer uncovered. I thought about putting some fresh shrimp in at the end but didn't. (I have another recipe for that & artichoke hearts and asaragus) I made the pasta, drained it then poured the entire sauce mixture over the drained pasta in the pasta pot. I shared it with my neighbors the next day since I made a whole pound of pasta. They couldn't get enough. I couldn't either!
Goes to show you - 30 minutes and ohhh SO Yummm-o!
