Description
A creamy and flavorful penne pasta dish featuring sautéed spinach and a rich roasted red pepper cream sauce, garnished with fresh basil. This quick and easy recipe is perfect for a satisfying weeknight meal.
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 and set it aside while you prepare the sauce.
- Sauté Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned. Add the fresh spinach and cook until it wilts down, stirring occasionally.
- Add Roasted Red Peppers: Stir in the chopped roasted red peppers and cook for an additional 2 minutes to combine the flavors.
- Make the Cream Sauce: Pour in the heavy cream, bringing it to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to your taste preference.
- Combine Pasta: Add the cooked penne pasta to the skillet with the cream sauce, tossing everything together until the pasta is evenly coated with the sauce.
- Serve: Serve the pasta hot, garnished with fresh basil leaves for a burst of color and freshness.
Notes
- For a lighter option, substitute half-and-half or milk for the heavy cream, but the sauce won’t be as rich.
- You can use jarred roasted red peppers for convenience.
- To make it vegetarian, ensure the Parmesan cheese does not contain animal rennet.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Feel free to add cooked chicken, shrimp, or mushrooms for added protein and texture.
