Mini Penne Meatball Florentine

Psalm 112

6  For the righteous will never be moved; he will be remembered forever.

7  He is not afraid of bad news; his heart is firm, trusting in the Lord.

1-1/2 c mini Penne cooked 7 minutes resulted in an al dente pasta

8 Meatballs, I make my own and freeze, recipe this blog under the Italian tab, E J 'S Real Easy Scratch Spaghetti and Meatballs

Drizzle of clarified butter and olive oil

1 c frozen chopped Spinach

1 c Artichoke hearts, I love Trader Joe's frozen

1/4 c Leeks

1/2 c Mushrooms

Salt and pepper to taste

2 T Fresh herbs mix, sweet basil, oregano, thyme 

Sauce

1 c half and half

3 T butter, melted

1/2 lemon, juiced, include pulp

1/4 c Sauvignon Blanc

1/2 c Italian Three cheese blend, Trader Joe's

3 T Boursin, Shallot and Chive

1 c Pasta water

Sauté smashed up meat balls in clarified butter and oil.

Set aside in a plate, leave drippings.

Sauté spinach, leeks, mushrooms and artichoke hearts in left over drippings from meat sauté. 

Add herbs, salt and pepper.

Set aside in a plate.

Using the same skillet, melt butter, add wine then half and half.

Reduce just a little then add Boursin and cheese blend.

After these melt, add cooked pasta.

Put burner on simmer.

Then add pasta water a little at a time to help thicken sauce so it will stick to pasta.

Serve with garlic bread, chopped tomatoes and cucumbers.