Smoked Mozzarella and Greens Penne
Elevate your weeknight pasta routine with this irresistible Smoked Mozzarella and Greens Penne, a dish that masterfully balances bold, smoky flavors with wholesome, vibrant greens. Tender al dente penne pasta is tossed with a luscious blend of melted smoked mozzarella cheese, sautéed baby spinach, and earthy kale, delivering a creamy yet nutrient-packed bite in every forkful. Infused with fragrant garlic, a hint of zesty lemon, and a kick of red pepper flakes, this recipe offers a perfect harmony of savory, tangy, and mildly spicy notes. Ready in just 30 minutes, it's a quick and satisfying dinner option that feels elevated yet approachable. Serve it as a stand-alone vegetarian meal or pair it with a crisp side salad for a complete feast the whole family will love.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 8 ounces smoked mozzarella cheese
- 4 cups baby spinach
- 2 cups kale, chopped
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 1 teaspoons lemon zest
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, shred the smoked mozzarella and set it aside. Wash the baby spinach and chopped kale, ensuring the greens are clean and ready to use.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Add the red pepper flakes to the skillet and stir briefly. Then, add the kale to the skillet and cook for 2-3 minutes, until slightly wilted.
Add the baby spinach to the skillet and continue to cook, stirring occasionally, until both the spinach and kale are fully wilted, about 3-4 minutes.
Season the greens with salt, black pepper, and lemon zest. Stir well to combine.
Reduce the heat to low and add the cooked penne to the skillet. Pour in the reserved 1/2 cup of pasta cooking water, and toss the pasta with the greens to combine.
Sprinkle the shredded smoked mozzarella over the pasta and stir gently until the cheese melts and coats the pasta evenly.
Taste and adjust the seasoning if necessary. Serve immediately, garnished with a pinch of red pepper flakes or extra lemon zest, if desired.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 4149 mg | 180% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 1.4 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1609 mg | 124% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1750 mg | 37% | |
*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.
