"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Penne Italiano Recipe

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This recipe for Penne Italiano, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Saad
Added: Monday, September 22, 2008



350g (120z) dried penne pasta
salt and freshly ground black pepper
2 large cloves garlic,crushed
225g (*oz) small chestnut mushrooms sliced.
300ml (10 fl oz) double cream
juice of 1/2 lemon
75g (3oz) fresh spinach
75g (3oz) Blue stilton cheese, grated
a good grating of nutmeg.


1.Add the pasta to a large pan of boiling salted water. Bring to the boil, than cover and simmer for approximately 12 minutes, until al dente.Drain and set to one side.
2. Melt the butter in a large non-stick saute pan and add the garlic and cook for a few minutes.Add the mushrooms an allow to cook for a few minutes.Stir in the cream and allow to boil.
3.Add the cooked pasta to the mushrooms and cream and stir well.Mix in the lemon juice,spinach and stilton and season with nutmeg and pepper.Stir well.Serve with a tossed green salad.
To Prepare ahead:
all the ingredients can be prepared ahead, than it just takes 10/12 minutes to cook the pasta,during which time the sauce is made.
Not suitable to freeze.
Serves 4-6




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