Description
Penne Rosa Pasta is a quick and easy one-pot Italian dish featuring penne pasta in a creamy tomato and spinach sauce, perfect for a busy weeknight supper that combines fresh vegetables, a touch of spice, and melted mozzarella cheese for a comforting meal.
Ingredients
Dry Ingredients
- 1 Pound penne pasta, cooked and drained
- 1/2 Teaspoon red pepper flakes, or to taste
- Salt and pepper, to taste
Vegetables & Herbs
- 4 Cups fresh spinach
- 3 Cloves garlic, minced
- 1 green bell pepper, chopped
- 1 small yellow onion, chopped
- 2 bay leaves
- 3 sprigs parsley, for garnish
Dairy
- 1/2 Cup heavy whipping cream
- 1 Cup mozzarella cheese, shredded
- Parmesan cheese, shredded, to serve
Other
- 1 Tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
Instructions
- Sauté Vegetables: In a large pan, heat the olive oil over medium heat until shimmering. Add the chopped onion and green bell pepper, cooking for 3 to 4 minutes until they start to soften.
- Add Garlic and Spices: Stir in the minced garlic and red pepper flakes, sautéing for an additional minute to release their aroma.
- Simmer Tomato Sauce: Pour in the crushed tomatoes and add the bay leaves. Mix well and cover the pan. Let the sauce simmer over medium-low heat for 4 to 5 minutes to develop flavor.
- Add Cream and Spinach: Remove and discard the bay leaves. Stir in the heavy whipping cream, season with salt and pepper, then add the fresh spinach. Mix to combine, cover, and cook for 3 to 4 minutes until the spinach has wilted.
- Combine Pasta and Cheese: Stir the hot cooked penne pasta into the sauce. Add the shredded mozzarella cheese and parsley, stirring well until the cheese melts and everything is evenly distributed. Remove from heat.
- Serve: Serve the pasta immediately, garnished with fresh parsley and a generous sprinkle of shredded parmesan cheese for extra flavor.
Notes
- You can use fresh or frozen spinach according to availability; if frozen, thaw and drain excess water before use.
- Adjust the red pepper flakes to control the heat according to your preference.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- This dish pairs well with a side salad or garlic bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
