Creamy Tomato Penne (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups of fresh spinach leaves
02 -
1 green bell pepper, finely chopped
03 -
1 yellow onion (small), diced
04 -
3 garlic cloves, minced
05 -
1 pound cooked penne pasta, drained completely
06 -
1 (28-ounce) can of crushed tomatoes
07 -
½ cup thick heavy cream
08 -
1 tablespoon of olive oil
→ Seasonings
09 -
A pinch of salt and black pepper
10 -
½ teaspoon crushed red chili flakes (adjust if needed)
11 -
2 dried bay leaves
→ Toppings
12 -
A handful of shredded parmesan cheese to sprinkle
13 -
1 cup of finely grated mozzarella cheese
14 -
3 fresh parsley sprigs for decoration
# Instructions:
01 -
Warm up olive oil in a big pan over medium heat. Toss in onion and bell pepper, stirring for 3-4 minutes until soft.
02 -
Toss in the garlic and red chili flakes. Let it sauté for just about a minute.
03 -
Pour in the crushed tomatoes and toss in bay leaves. Stir, then cover the pan. Let it cook gently for 4-5 minutes over medium-low heat.
04 -
Remove the bay leaves. Pour in the cream, season with salt and pepper, and toss the spinach in. Mix well, cover, and let it cook until the spinach wilts—about 3-4 minutes.
05 -
Stir in the warm, cooked pasta. Mix it together with mozzarella cheese and parsley, then take it off the heat.
06 -
Dish it out straight away, topping it off with parmesan cheese and some parsley.
# Notes:
01 -
Pasta cooked till just tender (al dente) works best.
02 -
Use a generously sized pot or a heavy pan to mix everything.
03 -
Chop up your veggies evenly for the best texture.