Penne Tuscana with Spinach

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 20 minutes


1/2cup Crisco® 100 % Extra Virgin Olive Oil
5 cloves garlic, peeled
2teaspoons crushed rosemary
1 (8-ounce) package mushrooms, sliced
Salt and freshly ground black pepper
8ounces penne pasta, cooked al dente and drained
3ounces baby spinach, heavy stems removed, (1/2 of 6-ounce bag)
1 small red onion, peeled and wedged
2tablespoons chopped Italian flat leaf parsley
3tablespoons butter
3tablespoons pine nuts, toasted
1/4cup feta cheese, crumbled


  1. Heat olive oil, garlic cloves and rosemary in large deep skillet, stirring occasionally, over medium heat, until garlic is golden brown on all sides. Remove pan from heat. Discard garlic.
  2. Cook and stir mushrooms in olive oil until tender. Season with salt and pepper. Add pasta and red onion to skillet. Cook and stir 3 to 4 minutes. Add spinach and parsley. Cook and stir until spinach is wilted. Remove from heat. Add butter, pine nuts and cheese. Toss gently to combine. Tranfer to serving platter and serve immediately.

Recipe courtesy of Crisco Cooking Oils.