A quick and easy one pot pasta recipe loaded with fresh spinach and a creamy garlic sauce. Perfect for a nutritious weeknight dinner with minimal cleanup.
12 ounces dried penne pasta
4 cups fresh baby spinach, washed and drained
4 cups vegetable broth
1 cup water
1 cup grated Parmesan cheese
1 cup heavy cream
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the dried penne pasta, vegetable broth, water, salt, black pepper, and crushed red pepper flakes to the pot. Stir to combine.
Bring the mixture to a boil over high heat.
Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 12-15 minutes.
Add the fresh baby spinach to the pot and stir until the spinach wilts, about 2 minutes.
Pour in the heavy cream and stir to combine.
Add the grated Parmesan cheese and stir until melted and the sauce is creamy.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve immediately, garnished with extra Parmesan if preferred.