Monday, February 14, 2011

Spinach & Arugula Baked Penne with Fresh Tomatoes & White Truffle Oil

I made this for my cousins Norma & Jeanne's Birthday Lunch today. I have to say it was so nice seeing you all and I can't wait to do it again! xo

1 lb Penne Pasta, Cooked Al Dente, 3 minutes less that the package says
6 Ounces Arugula or Rocket
6 Ounces Baby Spinach
1 C Fresh Grape Tomatoes, Halved
1/4 C Fresh Italian Parsley, Chopped
1 C Romano Cheese, grated, Plus some for sprinkling on top

2 T Olive Oil
2 T Butter
3 Cloves Garlic, Chopped Finely
1 Onion, Chopped
1/3 C All-Purpose Flour
4 C Milk
1 C Heavy Cream
1 C Chicken Broth
1 t White Truffle Oil
Salt & pepper to taste

Preheat the oven to 450 degrees.

Spray a 13 by 9 by 2-inch baking dish with Pam.
Add cooked penne, spinach, arugula, tomatoes, cheese and parsley to the prepared pan. Toss to mix.
Melt the butter and olive oil in a deep large pan over medium heat.
Add the onion, garlic, and truffle oil, saute until the onion is translucent, about 8 minutes. Add the flour and whisk for 2 minutes. Whisk in the milk, cream & broth. Increase the heat to high. Bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Pour over pasta mixture in prepared pan.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

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