Italian Penne Rosa Pasta
This Italian Penne Rosa Pasta combines al dente penne with a creamy marinara sauce, fresh spinach, tender mushrooms, and Parmesan. A perfect weeknight dinner ready in just 15 minutes!
6 Servings
Ingredients
- Pasta: 1 pound penne pasta
- Olive Oil: 1 tablespoon
- Mushrooms: 8 ounces sliced
- Garlic: 2 cloves crushed
- Marinara Sauce: 1 1/2 cups
- Crushed Red Pepper Flakes: 1/4 to 1/2 teaspoon to taste
- Tomatoes: 4 roma tomatoes diced
- Spinach: 3 cups baby spinach leaves
- Heavy Cream: 1/2 cup
- Salt and Pepper: To taste
- Parmesan Cheese: 1/2 cup shredded
Instructions
Cook the Pasta
- Begin by boiling the penne pasta in a large pot of salted water according to the package instructions. Cook until al dente, then drain and set aside.
Prepare the Mushrooms
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for approximately 3 minutes, or until tender and lightly browned.
Sauté the Garlic
- Add the crushed garlic to the skillet with the mushrooms. Stir for about 1 minute, allowing the garlic to release its aroma without burning.
Incorporate the Sauce
- Stir in the marinara sauce and crushed red pepper flakes, adjusting the spice level to your preference. Mix thoroughly to combine with the mushrooms.
Add Fresh Ingredients
- Gently fold in the diced roma tomatoes and baby spinach. Stir until the spinach wilts slightly and the tomatoes are softened.
Finish with Cream
- Pour in the heavy cream and stir well to create a creamy and cohesive sauce. Season with salt and pepper to taste.
Serve and Garnish
- Combine the cooked penne with the sauce, ensuring the pasta is well-coated. Serve hot and garnish generously with shredded Parmesan cheese.
Notes
To make this recipe gluten-free, substitute the penne pasta with a gluten-free variety. Ensure the marinara sauce and other ingredients are certified gluten-free.
Enjoy this Italian Penne Rosa Pasta as a comforting, versatile dish suitable for everyone at the table!