University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

SERVES: 4

Ingredients:

3 tablespoons chopped spinach leaves

1 tablespoon chopped fresh basil

3 tablespoons chopped fresh tomato

2 tablespoons minced sun-dried tomatoes

3 tablespoons heavy cream

3 tablespoons grated Parmesan cheese, plus more for serving

1 scallion including green top, minced

1 tablespoon olive oil

1 tablespoon tomato paste

2 teaspoons Asian fish sauce (nam pla or nuoc mam)

1 teaspoon minced fresh jalapeño pepper

1 teaspoon lime juice

1 clove garlic, minced

1/2 teaspoon sugar

1/2 teaspoon Chimayo or ancho chile powder, or any other medium-hot

chile powder, or 1/4 teaspoon cayenne and 1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

3/4 pound penne

Directions:

1. In a large bowl, combine the spinach, basil, fresh and sun-dried tomatoes, cream, Parmesan, scallion, oil, tomato paste, fish sauce, jalapeño, lime juice, garlic, sugar, chile powder, salt, and pepper.
2. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain.
3. Add the pasta to the sauce and toss. Serve immediately with extra Parmesan. - Mike Fennelly, Mike’s on the Avenue, New Orleans

* Note:  Mike's on the Avenue is no more.