If we’re all completely honest with each other, dinner can be daunting sometimes. Yes, even for those of us who cook for a living. So it’s nice to have an arsenal of quick and easy meals that we can look to when all we really want to do is put some cereal and milk on the table and call it a night. What does quick and easy look like to me? It’s typically a dish that takes 30 minutes or less (top to bottom) and consists of a just a handful of ingredients that I’m more than likely to already have in my pantry.
I’m teaming up with our friends at Dreamfields pasta to share our take on a quick and easy weeknight meal. Penne with Tomatoes and Olives. It fits that description like a glove (and if you’re anywhere near me you’ve needed gloves for the snowpocalypse we’ve been experiencing this winter. Is it spring yet?) This dish ONLY takes 15 minutes top to bottom to make. I know you have 15 minutes to cook dinner don’t you? This version is vegetarian but you could always add any variety of meats to change it up. Look a there, another variation just like that. Options people you know we love them.
Dreamfields pasta is healthy pasta that likes traditional pasta. Don’t believe me, go ahead and try it for yourself. I promise not to say I told you so ; ). The proof is in the pudding as my Grandma would say. You can find their black boxes of pasta in most grocers pasta sections.
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“Dreamfields is made using durum wheat grown by over 1,000 American farmers. It is authentic pasta with 5 grams of dietary fiber per serving – 2.5 times more than traditional pasta. They also add a natural plant fiber called inulin that helps support better digestion. This patented blend of fiber and plant protein helps you feel full longer to help maintain your healthy weight goals.” Carb lovers across the world rejoice with me!
Disclaimer: This post is brought to you by Dreamfields. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 1 pound Dreamfields penne pasta
- kosher salt/pepper
- 1 tablespoon extra virgin olive oil
- 18.3 ounces crushed tomatoes
- 3 tablespoons mascarpone
- 6 ounces black pitted olives - drained and sliced
- grated Parmigiano Reggiano
- fresh basil
What To Do:
- Place a large pot of generously salted water onto boil. Add pasta. Cook until al dente. Drain.
- Into a large sauce pan add oil and heat over medium heat. Add tomatoes. Season with salt and pepper. Cook for approximately 5 minutes.
- Add mascarpone. Stir to combine. Add olives.
- Add drained pasta to sauce. Stir to coat.
- Garnish plates with fresh basil and grated Parmigiano.