Description
Penne Rosa is a creamy, flavorful Italian-American pasta dish featuring penne tossed in a luscious rosa sauce made from marinara, cream or Greek yogurt, sautéed vegetables, and Parmesan cheese. This easy stovetop recipe delivers a perfect balance of spicy, tangy, and savory notes, ideal for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pastas and Sauces
- 12 ounces penne pasta
- 1/2 cup marinara sauce
- 1/2 cup heavy cream or plain Greek yogurt
- 1/4 cup grated Parmesan cheese
Vegetables and Aromatics
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup sliced mushrooms
- 1 small zucchini, sliced into half moons
- 2 cups baby spinach
- 1 cup diced tomatoes (canned or fresh)
Seasoning and Garnish
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
- Cook Vegetables: Add sliced mushrooms and zucchini to the skillet and cook for 5 to 6 minutes until tender, stirring occasionally.
- Wilt Spinach: Stir in the baby spinach and cook just until wilted, ensuring it retains its vibrant color and nutrients.
- Add Tomatoes and Sauce: Pour in the diced tomatoes and marinara sauce. Allow the mixture to simmer gently for 2 to 3 minutes to blend flavors.
- Incorporate Cream: Reduce the heat to low and slowly stir in the heavy cream or Greek yogurt until the sauce is smooth and warmed through, taking care not to boil if using yogurt to prevent curdling.
- Toss Pasta with Sauce: Add the cooked penne to the skillet and toss until well coated with the rosa sauce.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- Serve and Garnish: Serve the pasta warm, garnished with fresh basil leaves and additional Parmesan if desired for an extra savory touch.
Notes
- For a vegan version, substitute the heavy cream with a dairy-free cream alternative and omit the Parmesan cheese or use a vegan Parmesan substitute.
- Add protein by mixing in grilled chicken, shrimp, or chickpeas during the final tossing step.
- Using Greek yogurt instead of heavy cream provides a tangy flavor and lighter texture.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
