Pasta Rosa Verde
Indulge in the vibrant flavors of Pasta Rosa Verde, a dish that beautifully marries creamy, tangy rosa sauce with the earthy freshness of basil and spinach pesto. This quick and easy recipe combines al dente pasta with a luscious blend of crushed tomatoes, heavy cream, and fresh greens, creating a unique pink-and-green sauce that’s as visually stunning as it is delicious. Topped with Parmesan cheese and optional pine nuts for added crunch, this recipe offers an irresistible harmony of textures and flavors. Ready in just 40 minutes, this versatile dish is perfect for a cozy weeknight dinner or as a dazzling centerpiece for your next gathering. Satisfy your cravings for gourmet Italian cuisine right from the comfort of your kitchen!
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Recipe Information
Ingredients
- 300 grams pasta of your choice (such as penne or fettuccine)
- 2 tablespoons olive oil
- 2 units garlic cloves, minced
- 1 cup fresh basil leaves
- 2 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- 400 grams canned crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons pine nuts (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Pour the crushed tomatoes into the skillet, stir, and let simmer on low heat for 5 minutes. Season with salt and black pepper.
In a blender or food processor, combine basil leaves, spinach leaves, 1 tablespoon of olive oil, and 1/2 cup of grated Parmesan cheese. Blend until smooth, adding a splash of the reserved pasta water if needed to achieve a pesto-like consistency.
Once the tomato sauce has simmered, stir in the heavy cream, mixing well to create the rosa (pink) sauce.
Gently fold the spinach-basil mixture into the rosa sauce, creating the signature ‘rosa verde’ blend.
Add the cooked pasta to the skillet with the sauce, tossing to coat thoroughly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Serve the Pasta Rosa Verde immediately, garnished with additional grated Parmesan cheese and optional pine nuts for crunch.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 571 mg | 12% | |
*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.
