Pan-Roasted Garlic Penne with Quorn Recipe

• 1/2 pound penne
• 3 tablespoons extra-virgin olive oil
• 8 large cloves garlic, peeled and halved lengthwise
• 1 medium yellow onion, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 tablespoon coarsely chopped fresh rosemary
• 3/4 cup dry red wine
• 1/2 cup oil-cured olives, such as kalamata, pitted and halved
• 1 (15-ounce) can diced tomatoes with juice
• 1 cup coarsely chopped arugula or spinach
• Pinch red pepper flakes
• 6 ounces Quorn or Boca crumbles
• Parmigiano-Reggiano cheese for grating

1. Bring a large pot of water to a boil for the pasta.
2. Meanwhile, in a large nonstick saute pan over high heat, heat olive oil for a few seconds until its hot.
3. Add garlic cloves to oil.
4. Add onion, carrot, and rosemary and stir.
5. When vegetables are sizzling, reduce heat to medium or medium low.
6. Cook, stirring occasionally, for 7 minutes.
7. Garlic should be almost tender when pierced with a knife.
8. Add wine and olives, raise heat to high, and bring mixture to a boil.
9. Boil until wine is reduced by half to a syrup, about 4 minutes.
10. Add tomatoes, arugula, and red pepper flakes and simmer until sauce is thick and arugula is wilted.
11. Add Quorn and stir, cooking until its heated through.
12. Add salt to taste.
13. Cook penne according to the package directions, about 10 minutes.
14. Drain well, then add to the hot sauce in the saute pan.
15. Stir over high heat until sauce coats and penetrates pasta, about 1 minute.
16. Grate some Parmesan cheese on top of each plate, and serve immediately.

penne, extravirgin olive oil, garlic, yellow onion, carrot, fresh rosemary, red wine, oilcured olives, tomatoes, arugula, red pepper, crumbles

Taken from www.chowhound.com/recipes/pan-roasted-garlic-penne-with-quorn-10484 (may not work)