
Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli Recipe – A Deliciously Creamy Pasta Dish
Ingredients:
- 12 oz (about 340g) penne pasta
- 2 cups cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Red pepper flakes (optional for heat)
- Fresh basil leaves for garnish (optional)
Instructions:
1. Cook the Penne Pasta:
Start by boiling a large pot of salted water. Add the penne pasta and cook until al dente, following the package directions. Drain and set aside.
2. Steam the Broccoli:
While the pasta is cooking, steam the broccoli florets for about 3-4 minutes until tender but crisp. Set them aside.
3. Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and cherry tomatoes. Sauté for 2-3 minutes until the tomatoes soften. Then, toss in the chopped spinach and cook for another 2-3 minutes until the spinach wilts.
4. Make the Creamy Cheese Sauce:
Lower the heat to medium-low and stir in 1/2 cup heavy cream. Gradually add half the mozzarella and Parmesan, stirring until the cheese melts and creates a thick, creamy sauce. Season with salt, pepper, and red pepper flakes if desired.
5. Combine Everything:
Add the cooked pasta and steamed broccoli to the skillet. Toss everything to coat the pasta and veggies in the cheesy sauce.
6. Top with Cheese and Broil:
Preheat your oven’s broiler. Sprinkle the remaining mozzarella and Parmesan cheese over the pasta mixture. Place the skillet under the broiler for 2-3 minutes until the cheese becomes bubbly and golden brown.
7. Serve and Garnish:
Carefully remove the skillet from the oven. Garnish with fresh basil leaves if you like, and serve hot.
This cheesy penne with cherry tomatoes, spinach, and broccoli is a perfect combination of creamy textures and rich flavors. Customize it with your favorite veggies or add grilled chicken for extra protein.
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