115 gram penne
1 tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
380 gram baby spinach
130 gram sliced jarred roasted red peppers
70 ml. heavy cream
100ml. low-sodium chicken broth
1 tsp. crushed red pepper flakes
Freshly grated Parmesan, for serving
In a large pot of salted boiling water, cook the penne according to package directions until al dente. Drain, reserving 130 grams of pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, about 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.
Stir in heavy cream, chicken broth, and 200 ml cup pasta water and bring to a simmer.
Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.
Garnish with Parmesan and serve.