Cook Once, Eat Twice: Loaded Pizza Egg Noodles – Re-Play

Loaded Pizza Egg Noodles

Serves: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

8 ounces broad egg noodles

1-1/2 tablespoons extra virgin olive oil

1 medium zucchini, finely chopped

8 ounces button mushrooms, finely chopped

4 ounces pepperoni or ham, finely chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

1 jar (24 ounces) organic marinara sauce

2 cups spinach, finely chopped

4 ounces shredded mozzarella cheese

Shredded Parmesan cheese, for serving (optional)

 

Directions:

  1. In large pot of boiling salted water, cook noodles according to package instructions. Drain pasta and keep warm.
  1. Meanwhile, heat oil in large high-sided skillet over medium-high heat. Add zucchini and mushrooms; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Stir in pepperoni, basil, oregano and salt; cook 1 minute, stirring frequently.
  1. Reduce heat to medium. Stir in marinara sauce, spinach and noodles; cook 2 minutes or until warmed through. Stir in mozzarella. Serve topped with Parmesan cheese, if desired.

 


 

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