Pasta Potpourri
Elevate your weeknight dinner game with Pasta Potpourri, a vibrant and creamy medley of fresh vegetables, tender penne pasta, and a luscious, flavor-packed sauce. This one-pan wonder combines sautéed garlic, onion, red bell pepper, and zucchini with juicy cherry tomatoes and wilted baby spinach for a nutrient-rich base. Infused with Italian seasoning, a hint of red pepper flakes, and creamy tomato paste, the sauce clings perfectly to each piece of pasta, while grated Parmesan and fresh basil provide the perfect finishing touch. Ready in just 40 minutes, this dish is ideal for a wholesome, comforting meal the whole family will love. Perfect for quick dinners or casual gatherings, it's sure to be a crowd-pleaser. Keywords: creamy pasta recipe, vegetable pasta dish, quick dinner idea, one-pan pasta, Italian-inspired comfort food.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 3 cloves garlic
- 1 large yellow onion
- 1 red bell pepper
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 cups baby spinach
- 1 cup heavy cream
- 3 tbsp tomato paste
- 1.5 tsp Italian seasoning
- 0.5 tsp red pepper flakes
- 0.5 cup Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves
- 4 quarts water
Instructions
Fill a large pot with 4 quarts of water and bring it to a boil. Add a generous pinch of salt to the water.
Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, finely mince the garlic and dice the yellow onion. Chop the red bell pepper and zucchini into small bite-sized pieces. Halve the cherry tomatoes.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and translucent.
Add the chopped red bell pepper and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low and stir in the heavy cream, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Mix until the sauce is smooth and creamy.
Add the cherry tomatoes and baby spinach to the skillet. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Stir the cooked pasta into the skillet, ensuring it is evenly coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Sprinkle the grated Parmesan cheese over the pasta and toss lightly to combine.
Remove the skillet from heat and garnish with fresh basil leaves. Serve immediately and enjoy your delicious Pasta Potpourri.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 315.6 g | 115% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 38.3 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2874 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
