Categories: italian

Ingredients

• 16oz penne
• 8oz white wine - chardonnay
• 1/2 bag spinach
• 2 Roma Tomatoes
• Small White Onion
• Garlic
• heavy cream
• 20oz Vegetable stock

Directions

1. Heat Pot of water with some salt to boiling and dump penne in. Cook 10-14 minutes

2. Meanwhile, heat 1 Tbsp oil in sauce pan, sauté 4oz onion (roughly chopped) and garlic. If you have fresh herbs, throw these in after 2 minutes. After 3 minutes, deglaze the pan with white wine. simmer for 2-3 minutes. Add vegetable stock and heat. Also add 3oz heavy cream. after 5-7 minutes, add 6-8oz corn starch in water to help thicken sauce and add spinach. Continue to heat sauce until spinach has wilted, but still looks like leaves (about 4-5 minute).

3. Drain pasta, combine with sauce. Serve into pasta bowls and top with Feta, and parsley.

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