Description
A quick and creamy Penne Pasta dish featuring a luscious roasted red pepper cream sauce with fresh spinach and Parmesan cheese, perfect for a flavorful weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach
- 1 cup roasted red peppers, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh basil for garnish
Instructions
- Cook Pasta: Boil the penne pasta in salted water according to the package instructions until al dente. Drain the pasta well and set aside.
- Sauté Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add fresh spinach and cook until it wilts, stirring occasionally.
- Add Roasted Red Peppers: Stir in the chopped roasted red peppers and cook for another 2 minutes to blend the flavors.
- Make the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts into a creamy sauce. Season the sauce with salt and pepper according to your taste.
- Combine Pasta: Add the cooked penne pasta to the sauce and toss well to coat every piece evenly with the roasted red pepper cream sauce.
- Serve: Serve the pasta hot, garnished with fresh basil leaves for a fragrant and colorful finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- You can use jarred or homemade roasted red peppers depending on availability.
- To boost protein, add grilled chicken or shrimp before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
