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Roasted Portobello Spinach and Kalamata Penne Recipe

Roasted Portobello Spinach and Kalamata Penne
Yield: 12 portions
Roasted Portobello Spinach and Kalamata Penne

Al dente penne tossed with fresh spinach, Kalamata olives and goat cheese.

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  • ½ cup Olive oil
  • ¼ cup Garlic, minced
  • ¾ cup Red onion, shaved
  • 1½ cups Kalamata olives
  • 3 cups Portobello mushrooms, roasted, diced ¼″
  • 1 lb. Fresh baby spinach
  • 6 lbs. Penne pasta, cooked al dente
  • 2 quarts + 1 cup Bella Rosa Tomato Sauce
  • 1 tsp. Sea salt
  • 1 tsp. Freshly ground black pepper
  • ¾ cup Goat cheese


  1. Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 1 tbsp. red onion, 2 tbsp. Kalamata olives and ¼ cup portobello mushrooms. Sauté until garlic and onion are translucent.
  2. Add 1 cup baby spinach and sauté until lightly wilted.
  3. Add 2 cups penne pasta, 6 oz. Bella Rosa Tomato Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
  4. Place finished pasta into a warm pasta bowl, garnish with 3 tsp. sized dollops of goat cheese. Serve immediately.   

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