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Country Kitchen
February 1, 2013 Previous Recipe | Next Recipe
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SUE’S CHICKEN SALAD
MOUNTAIN DEW SALAD
PENNE PRIMAVERA
GOURMET POTATOES
FOOLPROOF STANDING RIB ROAST
SWEET POTATO CRUNCH
WILD PLUM MUFFINS
WILD PLUM TEA
LEMON CHEESE POUND CAKE
PENNE PRIMAVERA

2 tablespoons extra virgin olive oil
1/3 cup chopped red onion
2/3 cup chopped broccoli
2/3 cup chopped carrots
2/3 cup chopped yellow or green bell pepper
3 tablespoons chopped fresh basil
1 (6-ounce) bag washed and ready to eat baby spinach
½ teaspoon garlic salt
½ teaspoon red pepper flakes
2 cups marinara sauce
1 pound penne pasta
1/3 cup grated Parmesan cheese

In a large skillet, heat oil over medium heat. Sauté onion, broccoli, carrots, bell pepper and basil about 5 minutes or until vegetables are soft. Add spinach, garlic salt, pepper flakes and marinara sauce. Reduce heat and simmer 15 minutes.
Prepare pasta according to package directions. Toss prepared pasta with sauce and sprinkle with Parmesan cheese. Serve with additional Parmesan or shredded Italian cheese blend if desired. Yields 12 servings.





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