Christina's Penne Rosa

adapted from backtoherroots.com

16 ounces whole wheat penne
1 tablespoon olive oil
10 ounces chicken, chopped
4 cloves garlic, minced
2-3 pinches crushed red pepper flakes
16 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
10 cups fresh spinach
2 cups marinara sauce
1 cup plain Greek yogurt or heavy cream
Xanthan gum as needed
1/4 cup grated parmesan cheese

Cook penne according to package directions. Drain and set aside.


In a large skillet with a lid, heat olive oil over medium-low heat. Add chicken and cook until all edges are cooked. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.

Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.

Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.

Remove lid and place skillet back over low heat. Add the penne, Greek yogurt or cream, pasta sauce and a few pinches of xanthan gum. Stir until sauce is thickened, mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

Note: can also make with shrimp or salmon.

Christina's "Green Noodles" (Spinach and Avocado Pasta)

from Perry's Plate

6-8 ounces of pasta
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1 handful fresh basil (optional)
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.


Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture (also basil if using). Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick.


If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.


Add fresh tomatoes to garnish or other fresh/sauteed veggies.