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INGREDIENTS

  • 1 package Round Rock Red Bell Pepper pasta
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 c. baby spinach
  • 1/2 c. heavy cream
  • 1/2 c. low-sodium chicken broth
  • 1 tsp. crushed red pepper flakes
  • Grated Parmesan, for serving

DIRECTIONS

  1. In a large pot of boiling water, cook pasta until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach. Cook until wilted and warmed through, 3 minutes.
  3. Stir in heavy cream, chicken broth, and 1/4 cup pasta water and bring to a simmer.
  4. Add cooked pasta to pan and stir until coated, then season with crushed red pepper flakes.
  5. Garnish with Parmesan and serve.
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