Description

A quick, creamy, and comforting one-pot pasta dish that uses simple ingredients to create a rich sauce without heavy whipping cream or a roux. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale

8 oz (225g) penne or fusilli pasta
1 cup chopped bell peppers
1/2 cup diced onion
2 cups fresh spinach
2 cups vegetable or chicken broth (low-sodium)
1/2 cup heavy cream or half-and-half
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add diced onions and bell peppers, sautéing until softened and fragrant (2-3 minutes). Add minced garlic in the last 30 seconds.
Pour in dry pasta, broth, and enough water to cover the pasta by about an inch. Season with salt and pepper. Stir well to prevent sticking.
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 10-12 minutes, stirring every 2-3 minutes, until pasta is al dente and liquid is absorbed. Add a splash of water if needed.
About 2 minutes before pasta is done, stir in fresh spinach until wilted.
Remove pot from heat. Stir in heavy cream and Parmesan cheese until smooth and glossy. Do not return to high heat to prevent separation.
Taste and adjust seasoning with salt and pepper. If too thick, add a splash of milk or water. Serve immediately.

Notes

Use low-sodium broth to control saltiness. Add dairy off the heat to prevent separation. Stir frequently to prevent sticking. Leftovers can be stored for 3 days; reheat with a splash of milk or water.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 600
Fat: 18
Saturated Fat: 10
Carbohydrates: 50
Fiber: 3
Protein: 15

Keywords: one-pot pasta, creamy veggie pasta, easy dinner, quick meals, family friendly, comfort food, gluten-free option