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Ingredients
Scale
- 1 lb penne (or your preferred pasta variety)
- 1/2 cup olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 pints grape tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cloves garlic, thinly sliced
- 1 cup white wine or chicken broth
- 2 cups fresh spinach
- Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- In a large wide pot, heat olive oil over medium heat. Add crushed red pepper flakes, tomatoes, salt, and pepper. Cook until tomatoes burst, about 9 to 10 minutes, pressing gently if needed.
- Stir in the sliced garlic and cook for 1 minute until fragrant. Add wine and bring to a boil. Reduce heat and simmer for 5 minutes, then stir in the spinach and cook until slightly wilted.
- Meanwhile, cook penne in boiling water for 9 to 10 minutes until al dente.
- Drain the pasta, reserving 1/2 cup of pasta water.
- Toss the drained pasta into the sauce and combine well. Adjust consistency with reserved pasta water as needed. Season with additional salt and pepper if desired.
- Remove from heat, portion into bowls, top with Parmesan cheese and serve immediately.
Notes
For an added kick, increase the amount of crushed red pepper flakes.
Feel free to substitute spinach with kale for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg