Penne Rosa
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
15 mins
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Servings
6 Servings
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Calories
477 kcal
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Course
Main Course
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Cuisine
Italian
Penne Rosa
Description
Penne Rosa consists of cooked penne pasta mixed with mushrooms sautéed in olive oil, garlic, and a flavorful combination of marinara sauce and heavy cream. The sauce includes crushed red pepper flakes for a subtle heat. Fresh diced Roma tomatoes and baby spinach are stirred in towards the end to add freshness and texture. The dish is seasoned with salt and black pepper to taste and finished with grated Parmesan cheese for added richness and a hint of sharpness.
The result is a creamy pasta with tender vegetables and a bright tomato base, ideal for a satisfying lunch or dinner. The spinach wilts gently into the sauce, while the mushrooms provide an earthy note. The Parmesan cheese adds a savory finish. Serve it hot for the best flavor and texture.
This recipe works well as a weekday meal and can be adapted with other preferred vegetables or pasta shapes.
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 8 ounces mushroom sliced
- 2 tablespoons garlic minced
- 1 1/2 cups marinara sauce
- 1/4 to 1/2 teaspoon red pepper flakes crushed
- 4 Roma tomato diced
- 3 cups baby spinach loosely packed
- 1/2 cup heavy cream
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/2 cup Parmesan Cheese grated
Instructions
- Bring a large pot of salted water to a boil. Cook 1 pound penne pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces sliced mushrooms, and cook for 3 to 4 minutes, until softened and lightly browned.
- Add 2 tablespoons minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Stir in the cooked penne pasta, 1 1/2 cups marinara sauce, and 1/4 to 1/2 teaspoon crushed red pepper flakes. Cook for 2 to 3 minutes until heated through.
- Add the diced 4 roma tomatoes, and 3 cups baby spinach. Stir until spinach is wilted, about 2 minutes.
- Pour in 1/2 cup heavy cream and stir until fully combined and the sauce is creamy. Season with salt and black pepper, to taste.
- Serve hot, sprinkled with 1/2 cup grated Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 575mg | 24% |
| Potassium | 806mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2340IU | 47% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 215mg | 22% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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