Penne Rosa
Indulge in the vibrant flavors of Penne Rosa, a creamy, veggie-packed pasta dish that strikes the perfect balance between comfort food and sophistication. This quick and easy recipe combines tender penne pasta with a luscious pink sauce made by blending tangy marinara and rich heavy cream. Sautéed garlic, red onion, and cherry tomatoes infuse the dish with bold, fresh flavors, while wilted baby spinach adds a touch of wholesome goodness. A hint of crushed red pepper flakes brings subtle heat, perfectly complemented by the creamy Parmesan finish. Ready in just 30 minutes, this one-pan delight is perfect for weeknight dinners or casual entertaining. Serve it with a sprinkle of fresh basil for an aromatic garnish that elevates every bite. Whether you’re craving a hearty meatless meal or looking to impress your guests, this Penne Rosa recipe is as satisfying as it is easy to make!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 small red onion
- 1.5 cups cherry tomatoes
- 3 cups baby spinach
- 2 cups marinara sauce
- 0.5 cups heavy cream
- 0.5 teaspoons crushed red pepper flakes
- 0.5 cups Parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil (optional 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 olive oil in a large skillet or sauté pan over medium heat.
Mince the garlic and dice the red onion. Add them to the skillet and sauté for 2-3 minutes until fragrant and the onion softens.
Halve the cherry tomatoes and add them to the skillet. Cook for 3-4 minutes until they start to soften and release their juices.
Lower the heat slightly, then stir in the marinara sauce and crushed red pepper flakes. Simmer for 5 minutes to allow the flavors to meld.
Stir in the heavy cream to create a pink sauce. Mix well to incorporate.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until the spinach wilts.
Add the cooked penne pasta to the sauce and toss until evenly coated. Season with salt and black pepper to taste.
Remove from heat and stir in the Parmesan cheese until melted and creamy.
Serve the Penne Rosa immediately, garnished with fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 20.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1434 mg | 31% | |
*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.
