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Porcini Mushroom Sea Shells with Tomato Cream Sauce, Spinach & Squash

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Serving Size: 
  • 1 lb. Pappardelle’s Porcini Mushroom Sea Shells
  • 2 tablespoons Bella Sol California Extra-Virgin Olive Oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 lb. zucchini squash, julienned
  • 1 lb. yellow squash, julienned
  • 1 (14.5 oz.) can diced tomatoes (not drained)
  • 1 (10 oz.) package of frozen chopped spinach (thawed and drained)
  • 1-½ teaspoons dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1-½ cups heavy cream
  • ½ cup Parmesan cheese, grated
  1. In a large skillet, sauté the onions in the olive oil until tender. Add the garlic; cook until fragrant (about 1 minute). Add the zucchini, yellow squash, tomatoes, spinach, basil, salt and pepper. Cook over medium heat until all liquid is absorbed, about 3 minutes.
  2. Stir in cream and cheese. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes or until thickened.
  3. Cook the pasta in a large pot of boiling salted water until just tender, stirring occasionally (8 to 10 minutes). Drain.
  4. Toss pasta with sauce. Serve immediately.

From This Recipe

$8.00 | 1 lb. package