Penne Rosa
I've been holding out on you guys. For a few weeks now, I've been stockpiling recipes so I could have some fun yumminess to share while I was chillaxing on the beach this week.
I felt particularly guilty about holding onto this one because it had all the elements of my favorite kind of recipe: supremely easy, speedy, delicious and healthy. But think of it is my gift in exchange for disappearing for a week. I go hang out on the beach for a week and you get a delicious recipe. Fair trade, right?
Okay, maybe not. But this is still a good one!
The inspiration for this weeknight pasta dish actually comes from my eternal laziness. My office is directly above a Noodles and Company restaurant and more often than not, laziness wins out when I need lunch and I just make the quick trip down there to grab lunch.
A lot of times I get their Med Salad (so yum!) but sometimes I'll go for their Penne Rosa. You can serve this dish up vegetarian, but I often will add some plumped sautéed shrimp or cooked chicken breast to help up the protein factor.
My husband said this was his favorite pasta dish I've ever made (and I've made quite a few). I take that as high praise! Oh, and the best part? Start to finish: ready in 15 minutes. Yeah. You need to make this.
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📖 Recipe
Penne Rosa
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 pinch crushed red pepper flakes
- 8 ounces button mushrooms sliced
- 2 medium tomatoes about ½ lb. chopped
- Salt and pepper to taste
- 4 cups fresh spinach
- ½ cup marinara sauce
- 12 ounces whole wheat penne cooked
- ¼ cup grated Parmesan cheese
- ⅓ cup plain Greek yogurt
Instructions
- In a large skillet with a lid, heat 1 tablespoon olive oil over medium-low heat. Add in 4 cloves garlic and 1 pinch crushed red pepper flakes, cook for 2 minutes or until garlic begins to soften.
- Add in 8 ounces button mushrooms, 2 medium tomatoes, Salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
- Add in 4 cups fresh spinach and cover skillet. Let spinach wilt for 2 minutes. Remove lid, and stir in ½ cup marinara sauce. Remove the skillet from the heat, and let rest for 5 minutes.
- Stir in ⅓ cup plain Greek yogurt, and then add 12 ounces whole wheat penne. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with ¼ cup grated Parmesan cheese.
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What kind of marina sauce is best?
Which brand of marina sauce did you use?
I use Kroger's Private Selection Organic marinara.
Relly goo & really easy, we had all these ingredients on hand! Thanks for sharing.
Just made this tonight and I love this recipe! Simple ingredients and it's as simple as tossing everything into a pan. Can't get any better than that for a quick, delicious, yet low cal dinner!
just made this so yummy! thanks for the great recipe!
I was just wondering how much I would use if I substituted chicken instead of the shrimp? I'm just starting out learning and practicing how to cook different things. What exactly does minced mean? (for the cloves of garlic). Thank you so much and I look forward to making this dish!
Sara
Minced means to chop in super tiny pieces. And I'd say one large chicken breast cooked and chopped would work. Good luck!
Thanks Cassie! I'm making it this Friday, so cross your fingers that it turns out well!
This sounds amazing. I just discovered your blog via Pinterest - love it already1
Made this with chicken tonight, it was great! Thanks! Prep and cook time for me was a little longer though.
I tried this last night, and LOVED it! Will definitely be making again. Thanks for the great recipe!
I made this tonight (except I swapped the shrimp for eggplant) and it's delicious. My husband loved it, and even moreso when I told him how healthy it was. Thanks for sharing!
Hi I'm a vegetarian and the eggplant sounds delish, how did u cook it before adding to pasta?
I was disappointed by this one. Can't put my finger on what it was missing, but it was very bland. I'll play around with it to see if I can get it to be better because I love the concept!
LOVE this recipe--quick and simple with fresh ingredients! That's what I'm all about!
Made this tonight for me and my mom! It turned out great and I will definitely be making again! I'm a pescatarian so i love finding new recipes that fit my lifestyle 🙂
** I meant to say yogurt. So that it would be dairy free
would this work without the sour cream?
The yogurt is what makes it yummy and creamy! I'd try plain soy yogurt instead. I've never tried it, but it might give you the same consistency.
I made this and it came out great!! I always order this at Noodles & Company, but I'm sure there's is much more fattening. I love the greek yogurt idea. My boyfriend and I both hate mushy spinach though, so we just threw the fresh spinach in at the end and stirred it in with the sauce. It was perfect!
Just had this for dinner tonight! Was good... very close to the Noodles and Company dish, but just not as rich tasting. I wonder if this is from using the yogurt vs. cream? I also took Kat's advise, too from the 4/2/2012 comment. Thanks!
This looks good. I make a similar Penne Alla Vodka (I add vodka after the garlic though). I never thought to use yogurt in place of the half and half I usually use.
I was hoping someone would suggest vodka. i LOVE vodka sauce but it is so unhealthy. I will be trying it this weekend.
Hi - This looks yummy. I'm going to make it tomorrow.
My boyfriend made this for us last night (after I hinted via email that it looked good!) and let me tell you, it was amazing!!! We'll be making it many more times 🙂