Spinach and Penne
Indulge in the creamy, comforting goodness of Spinach and Penne, a quick and wholesome pasta dish that's perfect for busy weeknight dinners or elegant entertaining. This recipe combines perfectly al dente penne pasta with a velvety sauce made from fresh spinach, garlic, heavy cream, and Parmesan cheese, creating a luscious blend of flavors in just 30 minutes. The sautéed spinach adds a vibrant touch of green and a dose of nutrients, while optional red pepper flakes provide a subtle kick for spice lovers. Tossed to perfection, this dish is easy to customize and can be served as a hearty main or a satisfying side. With its minimal ingredients and straightforward cooking process, Spinach and Penne is a crowd-pleaser that balances simplicity with elegance. Ideal for anyone craving a flavorful and creamy pasta recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 4 units garlic cloves
- 200 grams fresh spinach leaves
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 4 liters water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set aside.
While the pasta is cooking, finely mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Add the fresh spinach leaves to the skillet in batches, stirring frequently until wilted. This should take about 3-4 minutes.
Lower the heat to medium-low and pour in 1 cup of heavy cream. Stir to combine with the sautéed spinach.
Mix in 1/2 cup of grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly. Season with 1/2 teaspoon of black pepper and, if desired, 1/4 teaspoon of red pepper flakes for a slight kick.
Add the drained penne pasta to the skillet. Toss well to coat the pasta with the spinach cream sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from heat and taste for seasoning. Adjust with additional salt or pepper if needed.
Divide the Spinach and Penne among serving plates, garnish with extra Parmesan cheese if desired, and serve warm.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 0.7 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1977 mg | 42% | |
*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.
