Penne Spinach Alfredo with Roasted Vegetables

• 8 oz penne pasta
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Toss zucchini and red bell pepper with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 Cook penne according to package instructions until al dente. Drain and set aside.
3. 3 In a large skillet, heat remaining olive oil and butter over medium heat. Add garlic and sauté until fragrant.
4. 4 Add spinach to the skillet and cook until wilted.
5. 5 Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
6. 6 Add cooked penne to the sauce and toss to coat. Stir in roasted vegetables.
7. 7 Season with salt, pepper, and red pepper flakes if using.
8. 8 Serve immediately, garnished with fresh parsley.

Equipment

• Large pot
• Skillet
• Baking sheet
• Wooden spoon

Variations

• Add grilled chicken for a protein boost.
• Substitute sun-dried tomatoes for a tangy twist.

Substitutions

• Use half-and-half instead of heavy cream for a lighter version.
• Substitute kale for spinach for a heartier green.

Pairings

• Garlic bread
• A simple green salad

Nutrition

Tips

• For a richer flavor, infuse the heavy cream with garlic before making the sauce.
• Use a mix of vegetables based on what's in season or your personal preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with a glass of Chardonnay for a delightful meal.

FAQ