Description
A creamy and flavorful penne pasta dish featuring a rich roasted red pepper cream sauce, fresh spinach, and Parmesan cheese. Perfect for a quick weeknight meal or when you want a comforting yet vibrant Italian-inspired 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
- Boil Pasta: Boil the penne pasta in salted water according to package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Garlic and Spinach: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Then add fresh spinach and cook until wilted, about 2-3 minutes.
- Add Roasted Red Peppers: Stir in chopped roasted red peppers, cooking for another 2 minutes to combine flavors and heat through.
- Create Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts and forms a creamy sauce. Season with salt and pepper to your taste.
- Toss Pasta in Sauce: Add the cooked penne pasta into the skillet with the sauce. Toss gently until all the pasta is well coated with the creamy roasted red pepper sauce.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves, and serve immediately while warm.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a non-dairy cream.
- Roasted red peppers can be store-bought or homemade for deeper flavor.
- Add a pinch of red pepper flakes if you like a bit of heat.
- Gluten-free pasta can be used as a substitute if desired.
- Freshly grated Parmesan cheese yields the best melting and flavor.
