Tomato Cream Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 cups fresh spinach leaves
03 -
1 (28-ounce) can crushed tomatoes
04 -
3 cloves garlic, finely chopped
05 -
1 pound cooked penne pasta, drained well
06 -
½ cup heavy cream
07 -
1 small yellow onion, diced
08 -
1 green bell pepper, diced
→ Seasonings
09 -
Salt and black pepper to taste
10 -
2 bay leaves
11 -
½ teaspoon crushed red pepper flakes, adjust as needed
→ Toppings
12 -
Grated parmesan cheese for sprinkling
13 -
1 cup shredded mozzarella cheese
14 -
3 parsley sprigs for garnish
# Instructions:
01 -
In a big pan, warm the olive oil over medium heat. Toss in the chopped onion and bell pepper, cooking them for about 3-4 minutes.
02 -
Toss in the minced garlic and some red pepper flakes. Stir them around for another minute.
03 -
Pour in the crushed tomatoes and throw in the bay leaves. Stir, pop on a lid, and let it bubble gently over medium-low heat for 4-5 minutes.
04 -
Remove the bay leaves. Pour in the cream and season with salt and pepper. Add the spinach, give it all a good mix, cover, and cook until the spinach softens, about 3-4 minutes.
05 -
Add the warm penne pasta to the pan. Sprinkle in mozzarella and mix in the parsley. Stir until everything is combined, then take it off the heat.
06 -
Plate it up hot and sprinkle with parmesan and parsley before serving.
# Notes:
01 -
For best texture, keep your pasta slightly firm, or al dente.
02 -
Using a large pot or a Dutch oven works great for combining everything.
03 -
Chop all veggies evenly so they cook at the same pace.