Spinach Sun Dried Tomato Sausage Mushroom Pasta

• porcje: 4
• czas aktywny: 1 hour
• całkowity czas: 1 hour

Składniki

• 1lb Farfalle

• ~1oz Shredded parmesan cheese

• 8oz Wegmans premium sundried tomatoes

• 8 oz Ricotta cheese (whole milk)

• 8oz Spinach

• 8oz Sliced baby Bella

• 16oz Bianco & Sons sweet Italian sausage

• 10oz (2 glasses) Pinot Grigio

• ~6 oz Rao’s Marinara sauce

• 5 Cloves garlic

• Salt

Wskazówki

1. Boil pasta

2. Start to brown the garlic in olive oil first

3. Add mushrooms before garlic burns and salt. Reduce until mushrooms start to brown.

4. Add drained sun dried tomatoes and case-less sausage.

5. After sausage is fully cooked, add white wine and reduce until liquid starts to brown on sides of pan.

6. Add in spinach. Mix until wilted.

7. Add Parmesan. Add ricotta slowly breaking any clumps.

8. Once fully mixed, add marinara to taste

Notatki

TAKE 2:

• fire

TAKE 1:

• Maybe use chicken next time?

• Tasted good but the sauce never developed

• Too much ricotta, not enough wine butter and maybe marinara sauce

Total Calories: 4750

• Sausage - 1100

• Mushrooms - 50

• Tomatoes - 840

• Spinach - 52

• Ricotta - 366

• Pasta - 1685

• Wine - 240

• Parm - 110

• Marinara - 150

• Garlic - 22

• Oil - 100