1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup mafalda pasta
2 cups fresh spinach, chopped
1 cup provolone or fresh mozzarella, diced
1/4 cup Parmesan, shredded
4 tsp thinly sliced fresh basil
Instructions
Spiced Parmesan Twists
2 Tbsp Parmesan, shredded
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp paprika
1 tube refrigerated breadstick dough (11oz)
1 Tbsp olive oil
1 Preheat oven to 375; line a baking sheet with parchment
paper.
2 Combine Parmesan and seasonings in a small bowl.
3 Unroll dough onto a lightly floured surface (do not separate
into breadsticks yet). Brush with oil and sprinkle cheese mixture
evenly over the top.
4 Separate dough at perforations, then grasp both ends of each
piece and gently stretch to 10-12 long. Twist into a spiral and
arrange on the prepared baking sheet 1/2 apart. Bake 15 minutes, or
until golden; cool breadsticks on a rack for 3 minutes before serving.
Soup
1 Brown sausage in a large saucepan over medium-high heat. Add
onion and carrot; saute 3 minutes. Stir in mushrooms and garlic, and
saute another 3 minutes.
2 Add broth and tomatoes; bring to a boil. Stir in the pasta
and simmer until cooked, about 10 minutes (or according to package
directions). Add the spinach and cook about 1 minute, or until wilted.
3 To serve, place cubes of cheese in each serving bowl, then
ladle soup over to melt. Garnish with Parmesan and basil.
Originally Submitted
10/27/2013
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