Waste Not, Want More Pasta

The Beanpole is working from home this week and it's taking some adjustments to making "man-sized" meals again. I started to prepare the Stuffed Portabella Mushrooms Caprese, took one look, and realized that the poor guy would just not be satisfied with one little mushroom cap. We're heading to the in-laws' for Christmas early next week and kept the grocery shopping to a minimum and instead planned on making a couple bigger, heartier dishes that would yield plenty of leftovers and no waste so choices were limited. I threw on a pot of pasta, grabbed acouple items that would pair well with the mushrooms and was rather surprised at how tasty the dish turned out. True, it's difficult to ruin pasta but this surprisingly flavorful dish is perfect for rushed evenings!


Waste Not, Want More Pasta
1/2 lb penne pasta
1 14oz can diced tomatoes with basil, garlic, and oregano, drained
2 cups fresh spinach, chopped
3/4 cup shredded mozzarella cheese
1/2 cup milk
fresh parmesan for grating
1-2 slices proscuitto, chopped

Cook pasta according to package directions. Stir in tomatoes and spinach, let warm. Add cheese, stirring to combine. Pour in milk, stir, and cook 2-3 minutes. Serve warm with topped with freshly grated Parmesan cheese and proscuitto.