Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli
A creamy and vibrant dish that combines perfectly cooked penne pasta with cherry tomatoes, spinach, and broccoli for a delightful comfort food experience.
Servings: 4 servings
Calories: 520kcal
Ingredients
Pasta and Sauce Base
- 12 ounces penne pasta cooked to al dente perfection
- 1 cup heavy cream creates a luxurious sauce
- 1 cup shredded mozzarella cheese melted cheesy goodness
- 1/2 cup grated Parmesan cheese adding depth and umami flavor
Vegetables
- 2 cups cherry tomatoes juicy and sliced in half
- 1 cup fresh spinach leaves vibrant and nutrient-packed
- 1 cup broccoli florets chopped into bite-sized pieces
Aromatics and Seasonings
- 2 cloves garlic finely minced
- 1 tablespoon olive oil for sautéing
- 1 teaspoon Italian seasoning for added flavor
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Cooking
- Incorporate the halved cherry tomatoes and cook until soft and releasing their juices.
- Stir in the broccoli florets and cook for about 2 minutes. Add the fresh spinach and cook until wilted.
- Pour in the heavy cream and sprinkle in the shredded mozzarella and grated Parmesan cheese. Stir until the cheeses melt smoothly into the cream.
Finishing Touches
- Gently fold the cooked penne pasta into the creamy sauce until well coated. Season with salt and pepper to taste.
- Sprinkle extra Parmesan cheese on top and garnish with fresh basil leaves. Serve hot.
Notes
For a healthier option, swap penne for whole wheat or gluten-free pasta. Add grilled chicken or sautéed shrimp for a protein boost. For a vegan alternative, substitute with plant-based cheese and cream.