Easy Tomato Cream Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 green bell pepper, diced
02 -
1 tablespoon olive oil
03 -
4 cups fresh spinach leaves
04 -
1 (28-ounce) can of crushed tomatoes
05 -
3 minced garlic cloves
06 -
½ cup of heavy cream
07 -
1 small yellow onion, finely chopped
08 -
1 pound of cooked penne pasta
→ Seasonings
09 -
Salt and black pepper, as needed
10 -
A couple of bay leaves
11 -
Red pepper flakes (½ teaspoon or adjust)
→ Toppings
12 -
A cup of shredded parmesan cheese for serving
13 -
Fresh parsley sprigs for garnish (3 total)
14 -
1 cup of shredded mozzarella cheese
# Instructions:
01 -
Warm up the olive oil in a big pan on medium heat. Toss in the chopped onion and diced bell pepper. Let them cook for 3-4 minutes.
02 -
Stir in the garlic and red pepper flakes. Keep stirring for about a minute.
03 -
Pour in the crushed tomatoes and drop in the bay leaves. Give it all a good stir, cover, and let it gently bubble over medium-low heat for 4-5 minutes.
04 -
Take out the bay leaves. Pour in the cream, season with salt and pepper, and add the spinach. Cover and cook until the spinach softens—3-4 minutes.
05 -
Toss in the hot penne pasta, mozzarella, and chopped parsley. Stir everything together and take it off the heat.
06 -
Put it on plates and sprinkle with parmesan cheese and some parsley before serving.
# Notes:
01 -
Cook your pasta till it’s slightly firm (al dente), so it holds up in the sauce.
02 -
A big pot like a Dutch oven works well to mix everything.
03 -
Chop the veggies roughly the same size so they cook evenly.