Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce

Introduction

Pasta is a staple in many households, and for good reason. It’s versatile, comforting, and can be transformed with just a few ingredients into a delightful dish that pleases even the pickiest eaters. One evening, I decided to whip up a creamy pasta dish that would not only be satisfying but also packed with flavor and nutrition. Enter Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce. My family was captivated by the vibrant colors and the creamy texture, while the roasted red peppers brought a subtle sweetness that balanced perfectly with the earthiness of the spinach. This dish has since become a beloved favorite in our home, especially for quick weeknight dinners or special gatherings.

Ingredients

• 8 oz penne pasta
• 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
• Fresh basil for garnish

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions. Drain and set aside.
2. Sauté Garlic and Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the fresh spinach and cook until wilted, which should take about 2-3 minutes.
3. Add Roasted Red Peppers: Stir in the chopped roasted red peppers and cook for another 2 minutes, allowing the flavors to meld.
4. Make the Cream Sauce: Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy. Season with salt and pepper to taste.
5. Combine Pasta: Add the cooked penne pasta to the sauce, tossing gently until the pasta is well coated with the creamy mixture.
6. Serve: Garnish with fresh basil before serving, and enjoy the delightful flavors of this creamy pasta dish!

Nutrition Facts

• Servings: 4
• Calories per Serving: 450
• Total Fat: 30g
• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 300mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 12g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Serve the pasta warm, directly from the skillet.
• Garnish each plate with fresh basil for an aromatic touch.
• Pair with a side salad or garlic bread for a complete meal.

Additional Tips

1. Customize the Greens: Feel free to mix in other greens like kale or arugula for added flavor and nutrition.
2. Add Protein: Grilled chicken or shrimp can be added to make this dish more filling.
3. Vegan Option: Substitute heavy cream with coconut cream and use nutritional yeast in place of Parmesan for a dairy-free version.
4. Use Fresh Ingredients: Fresh roasted red peppers will enhance the flavor compared to jarred ones.
5. Pasta Cooking: Make sure not to overcook the pasta; al dente is best as it will continue to cook slightly in the sauce.

Recipe Variations

• Spicy Kick: Add crushed red pepper flakes for a spicy twist.
• Mushroom Addition: Incorporate sautéed mushrooms for an earthy flavor.
• Cheesy Delight: Mix in mozzarella or fontina cheese for a stringy, cheesy effect.
• Nutty Flavor: Toasted pine nuts or walnuts can add a crunchy texture and nutty flavor.
• Herb Infusion: Use fresh herbs like thyme or oregano for a burst of freshness.

Serving Suggestions

• With Salad: A simple mixed greens salad with a vinaigrette pairs beautifully with this pasta.
• Garlic Bread: Serve with toasted garlic bread for dipping into the creamy sauce.
• Wine Pairing: A light white wine, like Sauvignon Blanc, complements the dish well.
• Roasted Vegetables: Side roasted seasonal vegetables for a colorful plate.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen, but the cream sauce may separate upon reheating. To freeze, cool the dish completely and transfer to a freezer-safe container. Use within 1-2 months.
• Reheating: Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of cream if necessary to restore creaminess.

FAQ Section

1. Can I use whole wheat pasta?
   Yes, whole wheat penne is a healthier option and works well with this recipe.
2. What can I substitute for heavy cream?
   You can use half-and-half or a non-dairy alternative like coconut milk.
3. Can I make this dish ahead of time?
   Yes, you can prepare the sauce and cook the pasta ahead, then combine just before serving.
4. Is this dish gluten-free?
   To make it gluten-free, use gluten-free penne pasta.
5. What type of cheese can I use?
   Any cheese that melts well, like mozzarella or Gouda, can be used instead of Parmesan.
6. Can I add meat to this recipe?
   Yes, adding grilled chicken or sausage can enhance the flavor and protein content.
7. How can I make it spicier?
   Add more jalapeños or hot sauce to the cream sauce for extra heat.
8. What can I use if I don’t have roasted red peppers?
   You can roast fresh peppers or use sun-dried tomatoes for a different flavor profile.
9. Is this dish kid-friendly?
   Yes, it’s creamy and has a mild flavor that kids usually enjoy.
10. How can I make this a one-pot meal?
    Cook the penne in the same pot as the sauce by adding enough broth and water to cook the pasta directly in the cream sauce.

Conclusion

Penne Pasta with Spinach and Roasted Red Pepper Cream Sauce is not just a meal; it’s an experience. The combination of fresh ingredients and creamy textures creates a dish that feels indulgent yet is easy to prepare. Whether you’re making a quick weeknight dinner or impressing guests at a dinner party, this pasta recipe is sure to please. With its vibrant colors and rich flavors, it captures the essence of comfort food while also being a delightful choice for any occasion. Give it a try, and watch your family ask for seconds!

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