Creamy Roasted Red Pepper Penne


  • 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


  1. In 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.

  2. Meanwhile, 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.

  3. Stir in heavy cream, chicken broth, and 1/4 cup pasta water and bring to a simmer.

  4. Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.

  5. Garnish with Parmesan and serve.

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