Ingredients
12 oz. penne
1 tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
3 c. baby spinach
1 c. sliced jarred roasted red peppers
1/2 c. heavy cream
1/2 c. low-sodium chicken broth
1 tsp. crushed red pepper flakes
freshly grated Parmesan, for serving
Preparation
Step 1In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes. Step 3Stir in heavy cream, chicken broth, and 1/4 cup pasta water and bring to a simmer. Step 4Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.Step 5Garnish with Parmesan and serve.
