This post is sponsored by BabbleBoxx.com on behalf of Bertolli®.
If my family could have pasta every day for dinner they would. We love it so much that we make it several times a week but plain ol’ pasta can get boring over time. That is why I like to change it up a bit every now and then. One day playing around in the kitchen with some different ingredients, this Pasta Primavera recipe became a hit in our household.
Made with the freshest ingredients of baby spinach, mushrooms, diced tomatoes, and onions, mixed with penne pasta. Add a jar of Bertolli ® Organic Creamy Alfredo Sauce that is made with organic ingredients, like fresh cream, whole milk, real butter, and aged Parmesan and Romano cheeses and you’ve got rich, authentic flavor to your table.
- 2 cups penne pasta cooked and drained
- 2 teaspoons olive oil
- 1 cup Roma tomato, diced
- 1 small onion, diced
- 1 cup baby spinach, chopped
- 1/2 cup mushrooms, sliced
- Jar of Bertolli ® Organic Creamy Alfredo Sauce
- Salt and pepper to taste
- 1 cup grated Parmesan cheese (optional)
Cook pasta according to box and drain.
Heat oil in a large skillet over medium heat. Saute tomatoes, onion, mushrooms, and spinach while continuing to stir.
Add salt and pepper to taste.
Pour the jar of Bertolli® Organic Creamy Alfredo Sauce in a small pan over medium heat for a few minutes.
Add the sauce to the pasta and then add the sauteed veggies and mix together.
Add grated Parmesan cheese if you would like.
Serve and enjoy!
Bertolli® pasta sauce can bring the Tuscany Way to your table. And don’t forget to check out Bertolli ® Organic Fire Roasted Garlic Marinara Sauce. It’s infused with roasted garlic, delicious herbs, spices, and onion for a savory flavor profile. Check out some more Rosa Sauce inspired recipes by Bertolli®!