PENNE MEDITERRANEAN
Brio Tuscan Grille Copycat Recipe
Makes 1 Large Serving
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
1 tablespoon basil, julienned
1 tablespoon sundried tomatoes
1 tablespoon caramelized onions
3 ounces vegetable stock
2 tablespoons feta cheese, crumbled, divided
2 tablespoons herb butter (see recipe)
salt and pepper, to taste
7 ounces Barilla plus penne, cooked according to package directions
1 ounce spinach
1 teaspoon pine nuts
Using a medium saute pan over medium high heat, heat the olive oil. Add garlic, basil, sundried tomatoes and onions, and sauté until onions are soft and translucent. Add vegetable stock, 1 tablespoon feta cheese and herb butter. Season with salt and pepper, to taste. Using a medium saucepan over medium heat, combine cooked pasta, spinach, and herb butter sauce, tossing to combine. Cook until warmed through. Transfer to a serving bowl. Garnish with remaining feta and pine nuts.