Penne Rosa

• 1 pound penne pasta
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 2 cloves garlic, crushed
• 1½ cups marinara
• ¼ to ½ teaspoon crushed red pepper flakes
• 4 roma tomatoes, diced
• 3 cups fresh spinach leaves
• ½ cup heavy cream
• salt and pepper, to taste
• ½ cup shredded parmesan cheese

Report this ad

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in sliced mushrooms and saute 3 minutes, until mushrooms are tender.
3. Add in crushed garlic and let heat 1 minute.
4. Stir in marinara and crushed red pepper flakes.
5. Pour in tomatoes and spinach. Stir to combine. Stir in heavy cream.
6. Serve hot sprinkled with parmesan cheese

Italian Baked Pork Chops

1. -boneless pork chops (about 1 inch thick)
2. -eggs
3. -Italian bread crumbs
4. -Parmesan cheese
5. -Salt and pepper
6. Preheat oven to 425 degrees. Lightly grease a 7x11-inch baking dish.
7. Combine bread crumbs, Parmesan cheese, salt, and pepper shallow dish. Press pork into breadcrumb mixture, shake off excess.  Dip into beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
8. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
9. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.