Penne from Heaven
Indulge in the rich, creamy decadence of "Penne from Heaven," the ultimate comfort food crafted for pasta lovers. This recipe features tender penne pasta embraced by a luxurious garlic-Parmesan cream sauce enriched with the sweetness of julienned sun-dried tomatoes and a burst of freshness from wilted baby spinach. A homemade roux made with butter and flour brings a silky texture to the sauce, balanced perfectly with heavy cream and a hint of chicken broth. Garnished with a sprinkle of Parmesan cheese and fresh parsley, this elegant yet easy dish is ready in just 35 minutes, making it perfect for weeknight dinners or special occasions. Whether you’re craving a restaurant-quality meal or simply a bowl of pasta bliss, this recipe will leave everyone at the table singing its praises.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 pieces garlic cloves, minced
- 1 cup sun-dried tomatoes, julienned
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cups baby spinach leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 0.25 cup Parmesan cheese, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the sun-dried tomatoes and cook for another 2 minutes to soften them. Remove the mixture from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the heavy cream and chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue cooking until the sauce thickens, about 3-4 minutes.
Add the baby spinach and cook for 2-3 minutes until wilted.
Return the sun-dried tomato mixture to the skillet and stir to combine.
Add the cooked penne to the skillet and toss until the pasta is fully coated in the sauce.
Serve immediately, garnished with additional Parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
4714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.3 g | 371% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 6401 mg | 278% | |
| Total Carbohydrate | 367.0 g | 133% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 72.9 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1791 mg | 138% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4858 mg | 103% | |
*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.
