Ingredients
- 12 oz pasta (penne or fusilli)
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- Optional: 1 cup cooked chicken, sausage, or tofu
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until softened.
- Add minced garlic and sliced bell pepper. Cook until fragrant, about 2 minutes.
- Stir in the pasta, cherry tomatoes, broth, and Italian seasoning. Bring to a simmer.
- Reduce heat, cover, and cook until pasta is al dente and most of the liquid is absorbed, stirring occasionally.
- Stir in heavy cream and Parmesan cheese gradually until the sauce becomes creamy.
- Add baby spinach and optional protein. Cook until spinach wilts and protein is heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use Greek yogurt or cashew cream for a lighter sauce.
- Add red pepper flakes or hot sauce for a spicy kick.
- Use gluten-free pasta and broth for a GF option.
- Swap Parmesan with feta or goat cheese for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
