Tomato, Spinach, and Red Onion Penne

Tomato, Spinach, and Red Onion Penne with White Wine Sauce
Noodles and Company Recipe

Serves 6

1 lb penne pasta cooked al dente (or 1 lb of your favorite pasta)
3 roma tomatoes sliced into ½ moons
1 red onion cut into julienne strips
2 cloves garlic, chopped
1 bunch fresh baby spinach leaves
2 tablespoon olive oil
1 cup white wine (white balsamic vinegar optional)
salt to taste
1 tablespoon each fresh chopped basil, oregano, and Italian parsley
cracked black pepper
shaved Asiago cheese
4 chicken breasts, marinated and grilled
1 tablespoon olive oil
1 tablespoon rosemary leaves
1 tablespoon fresh lemon juice

Cook the pasta to al dente chill in ice cold water. Drain then toss with 1 tablespoon olive oil and set aside.
Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside.Marinate chicken breast with 1 tablespoon lemon juice, salt, pepper, rosemary leaves and garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.

Pour olive oil in a large sauté pan.Heat pan to hot, but not smoking. Add garlic and onions. (You should hear a sizzle) Stir and deglaze with white wine or white balsamic vinegar. Add pasta (and chicken, if using), toss to coat with aromatics. Add tomatoes, toss then add fresh spinach. Add herbs, a squeeze lemon juice, if desired, and salt and pepper to taste. Place on platter and garnish with shaved Asiago cheese.