Penne Rosa
A creamy tomato pasta with a spicy kick! This classic Penne Rosa is packed full of fresh veggies and ready in 15 minutes.
Servings: 6 Servings
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 tablespoons minced garlic
- 1 1/2 cups marinara sauce
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 4 roma tomatoes 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 grated Parmesan cheese
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.
Video
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Notes
This recipe appeared in our "Family Favorites" cookbook in 2022 and may have since been updated.
Nutrition
Calories: 477kcal | Carbohydrates: 71g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 575mg | Potassium: 806mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2340IU | Vitamin C: 15.3mg | Calcium: 215mg | Iron: 3.3mg
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