Friday, January 18, 2013

Lemon Balsamic Mushroom Penne

This is super delicious and super healthy! Especially if you use whole wheat penne. I created this one night as a quick, easy, and flavorful dish for the family. It was a hit!

The glaze I used is Monari Federzoni Sweet Onion Balsamic Glaze which I found at Walmart. I love it on fresh tomatoes, mozzarella and salads. It adds the perfect sweet and tangy flavor to any dish.

Also, the essential lemon oil I used in this recipe was amazing! Just a few drops and the whole kitchen smelled like I had just zested a lemon. You get all that lemon flavor without the bitterness from the peel our sourness from the juice. Love it!

Lemon Balsamic Penne
  • 1 box of penne
  • 2-3 fresh medium sized tomatoes, halved and then quartered
  • 3 cups fresh spinach leaves
  • 2 cups sliced mushrooms
  • 2 Tbsp dried parsley
  • 4 Tbsp olive oil
  • 3 drops lemon essential oil (I use doterra)
  • 2 Tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • pepper
  • Sweet balsamic glaze
Cook penned according to directions on box. Drain and rinse. Place back in pot. Stir in 2 Tbsp of olive oil. Turn pot on medium heat. Add mushrooms and continuously stir until mushrooms are tender. Remove from heat. Stir in spinach and tomatoes.

In a small bowl add lemon juice, lemon essential oil, 2 Tbsp olive oil, garlic powder, salt and a dash of pepper.Stir well and pour over pasta. Toss and coat pasta. Spoon onto serving plate. Sprinkle parsley over top and drizzle balsamic glaze. Enjoy!

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