We’re here! We made it to MI. It was a very long day of travel starting with a 3:30 am wake up. Our daughter, Emma who is 3 1/2, did exceptionally well. Both my husband and I commented frequently to one another at how easy she is to travel with. She has flown a ton starting at 9 months so I think that has definitely helped.
Our son, Landen who is 18 months did well but was definitely a challenge. Landen is a mover and very extremely aware of new environments, so I was definitely worried about the flight. To make matters worse, we were all the way in the back you know the row that smells like urine with no windows and the sound of the plane vibrating through your entire body? Yup, it made the flight much more memorable.
Wrangling an highly active and irritable toddler in a confined space is super exhausting.
Thankfully, we decided to go to my sister and brother-in-law’s house outside of Detroit before making the 2 1/2 hour drive to Grand Rapids. The chance to run outside, play with new toys, and eat a home cooked meal gave us the needed energy and patience 🙂 to drive to our final destination.
Well, now that you got the low dow on our flight back to Grand Rapids how about getting the details on this delicious dinner recipe?
Sun Dried Tomato Penne with Beef never tasted so good!
This Sun Dried Tomato Penne with Beef recipe hits the spot when you are carving pasta or something Italian. The sauted sun dried tomatoes in olive oil along with sauted mushroom, onion and spinach makes this dish a instant crowd pleaser.
Sun Dried Tomato Penne with Beef
Author: Allison Kuslikis
8-10 ounces uncooked gluten-free penne noodles
1 pound of ground beef
3 cups baby spinach
2 cups chopped mushroom
1 cup sun dried tomatoes in olive oil
1/2 cup of pasta water*
1 small onion
1/2 tsp. ground garlic
1/2 tsp. pepper
1/4 tsp. sea salt
Bring water to a boil and cook penne noodles according to the given instructions.
Chop onions and mushrooms and cook with the beef and spices until meat is browned and vegetables are soft.
In a separate frying pan, place 1/2 cup pasta water, 1 cup of sun dried tomatoes and 3 cups of spinach and cook until spinach is wilted.
Combine meat mixture, sun dried tomatoes and pasta noodles and cook on low until hot.
*Reserve 1/2 cup of pasta water before draining noodles.
*I also like to rinse my noodles in cold water before adding the noodles to my recipe to remove any of the starchy film. This is also makes the noodles more firm and less likely to stick together.
Calories per serving: 471.29 kcal
Fat per serving: 20.92 g
Saturated fat per serving: 7.56 g
Carbs per serving: 45.54 g
Protein per serving: 25.91 g
Fiber per serving: 4.01 g
Sugar per serving: 6.25 g
Cholesterol per serving: 107.27 mg
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.