Tomato, Mushroom and Pesto Pasta

One of my goals for the school year is work on finding recipes that don’t take as much time to make. Don’t get me wrong, I love spending all day in the kitchen, but law school is turning out to be busier than my undergrad which means less time to experiment in the kitchen. One of the ways of cutting down time in the kitchen is by using recipes that I’ve already mastered, but for blogging purposes that doesn’t really help generate new blog posts.

Another way, is just to find recipes that genuinely don’t take a lot of time. This recipe came from the cookbook, Looneyspoons Collection that I got for my birthday from my wonderful sister Heather.  While flipping through the book, I came across the recipe called “Worth Every Penne” (witty eh?) While title isn’t particularly descriptive, the recipe is a simple (and fast) pasta dish with cherry tomatoes, spinach, and mushrooms.

While making this recipe, I was a bit worried that the sauce wouldn’t be enough for all the pasta that was called for but in the end it worked out to being just the right amount of coverage. Rather than using fresh spinach, I used half a package of defrosted and drained frozen spinach that I had hiding in the back freezer. I’m sure either option would have been delicious, but I just hate the thought of something getting lost to the depths of the deep freeze.

In the end, this recipe only took about 30 minutes to make if you time everything properly and you get three hungry man-sized portions.  I definitely think this could be a regular week night recipe, especially if I’m pinched for time.

Recipe Below

  • 2 T Pesto
  • 2 T Balsamic Vinegar
  • 1 T Olive Oil
  • 1 t Honey
  • 1/4 t pepper
  • 2 Cups uncooked whole wheat penne
  • 4 slices bacon, sliced
  • 3 cups white button mushrooms, sliced
  • 1 red onion, sliced
  • 3 big handfuls baby spinach leaves
  • 12 cherry tomatoes, quartered
  • 3 cups cooked chicken breast, sliced
  • 1/4 shaved Parmesan cheese
  1. Combine the first 5 ingredients together in a bowl and whisk together
  2. Cook pasta according to package directions, drain.
  3. In a frying pan, cook bacon over medium heat for a couple of minutes
  4. Add mushrooms and onions to pan and cook for 5 minutes
  5. Add spinach and tomatoes, cook until spinach is wilted
  6. Add chicken and penne and mix well
  7. Add sauce and toss until well coated.
  8. Remove from heat and serve with Parmesan

2 responses to “Tomato, Mushroom and Pesto Pasta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s