Pasta with Lasagna Noodles

I was going to take a break from blogging about a dinner I wasn't excited about. Pasta with lots of veggies. Don't get me wrong, it was delicious, but not worth another "this and that" of the pantry. UNTIL, we ran out of noodles. What?! All we had was lasagna noodles. It was a Keenie Kitchen first and had to be documented. You don't have to read notes this time- the noodles were great, thank goodness we had them, the bad part was they were flat and didn't capture the extra sauce, so eat it with a large spoon.

Pantry List:

• Yellow pepper
• 7 Cremini mushrooms
• 3 cloves of garlic
• 1/4 cup of a good red wine
• 2 small cans of diced tomatoes
• 2 tablespoons of tomato paste
• 1 cup of frozen peas
• 2 to 3 handfuls of baby spinach
• 1 tsp of crushed red pepper
• S&P
• LASAGNA NOODLES HAND BROKEN INTO BITS

Putting it Together:

1. Dice the yellow pepper
2. Add the pepper, crushed red pepper, and S&P into to a sizzling pan of oil until softened
3. Add the mushrooms and after about 2-3 minutes when they turn a little golden add the garlic.
4. After one minute of gentle stirring sizzle that pan with your splash of red wine, let it cook down and mix about so the mushrooms take on a beautiful red color.
5. Add everything else except the spinach.

6. Let it marry together for about 5-6 minutes. Add the spinach.

7. Cook for as long as you want.
8. Cook the lasagna noodles to the specifications.

9. Eat! Yum Yum in the Tum.