Al dente penne tossed with fresh spinach, Kalamata olives and goat cheese.
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
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.
Add 1 cup baby spinach and sauté until lightly wilted.
Add 2 cups penne pasta, 6 oz. Bella Rosa Tomato Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
Place finished pasta into a warm pasta bowl, garnish with 3 tsp. sized dollops of goat cheese. Serve immediately.