At this point, I have tested and posted enough recipes from the Oklahoma Natural Gas Company to warrant giving them their own blog tag. I have been consistently pleased with the results: all of the ONG recipes have been very tasty! I look forward to discovering more of them in my collection, and serving each and every one. It’s always nice to find a reliable source of dinner ideas. :)
Today’s recipe is another “skillet dinner”. I like making these meals, because they are typically inexpensive, quick, and requires minimal cleanup. I find them particularly useful on evenings where I’m in a rush, low on inspiration, or uncertain of what time we will get together to eat. As usual, use your largest skillet to make this: when the recipe says that it serves 8, it means it!
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound sausage, cooked, drained, and crumbled
- 1 tablespoon Italian seasoning
- 2 (14-ounce) cans Italian tomatoes
- 16 ounces penne pasta, cooked and drained
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
- Freshly grated Parmesan cheese
In a large skillet, sauté the mushrooms and garlic in the olive oil until tender.
Add the sausage, Italian seasoning, and tomatoes, and cook for 10 minutes.
Fold in the pasta and spinach, and heat thoroughly.
Serve topped with Parmesan cheese.
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