I could eat at this place every day!
This weekend the craving hit with a vengeance. I had to have Carrabba's Penne Franco!
Picture from Between Blue & Yellow blog, link below |
Okay, maybe it was just the kalamata olives and pasta I was craving, but why stop there, right? Thankfully, a quick google search of 'Carrabba's Penne Franco' gives me 9,690 sites to peruse. Complete with recipes and pictures.
I started with the recipe for Penne Franco at Between Blue & Yellow, but as usual I didn't have all the ingredients on hand (a sad reality of living in the boonies) and I had to improvise.
PENNE FRANCO (Veggie Version)
Ingredients~
1 box penne pasta
1 can diced tomatoes
1 can artichoke hearts, quartered
3 tbsp olive oil
1 pack of mushrooms, sliced
kalamata olives (as many or as little as you want)
5 garlic cloves, chopped
Grated Parmesan cheese (optional)
Salt & pepper to taste
Preparation~
- Cook pasta according to package directions.
- Pour olive oil into large pan, and saute garlic for 1-2 minutes over med-high heat. Add in mushrooms, tomatoes, artichokes, and olives. Saute for several minutes, stirring frequently.
- Toss with the cooked pasta. Stir until heated through, sprinkle with salt and pepper. Top with grated parmesan.
I'll be completely honest. I would have much preferred sun-dried tomatoes (packed in oil) and GRATED, fresh parmesan, but those would be the two ingredients I didn't have on hand. To make up for the lack of sun-dried tomatoes, I doubled the amount of mushrooms. Actually, I'd double the mushrooms anyway... we're a mushroom lovin' family. :) I also added more garlic and a tad bit less olive oil than the original recipe.
Also, you can add cooked chicken or shrimp into the pasta to make this a main dish. I love, love, love to order it at Carrabba's with SHRIMP! Alas, I'd already promised the hubby beer can chicken, so we had the pasta as a side/vegetable dish.
ENJOY!
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