Penne Rosa
This copycat recipe for Penne Rosa is a healthy, quick, and super tasty dinner to feed to your family. Add chicken or shrimp or keep it veggie!
Servings: 6 servings
Calories: 263kcal
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.
Video
Notes
Add cooked chicken or shrimp to the final dish for an added boost of protein!
You might be tempted to skip the resting step before adding the Greek yogurt—don't! At high temperatures Greek yogurt breaks down and curdles. Give the dish a few minutes off the heat before stirring in the yogurt to avoid chunky sauce.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 41g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 194mg | Potassium: 421mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2347IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 1mg
