Yes, I know, I’m posting another pasta recipe, but in my defence, this one is very different – it’s got penne, spinach, and lots of parmesan! I’m such a sucker for pasta; everyone close to me knows that I love to eat pasta, but more importantly, I can cook pasta extremely well! I’m not just saying that; it’s true! I think I’m an old Italian momma on the inside. 🙂
And, living with John.e, I hear it all of the time. He constantly praises my pasta dishes. And, if there’s ever a time when I’m not happy with the end result of a pasta recipe, he very quickly blames it on the brand of pasta. (Maybe he’s being really sincere, or maybe he just wants me to keep cooking pasta so that I’m less tempted to start cooking more non-vegetarian dishes! Who knows!? Either way, I’ll take the compliment!)
This particular pasta dish is inexpensive and quick to pull together. I love that it’s loaded with so much spinach, and the saltiness of the parmesan and the butter carries throughout the dish so well. And, well, how can one go wrong with cheese, butter, and cream? It’s really not possible, now is it!? I’m glad you agree. Let’s get to the recipe; enough waiting around.
- 1 500g package penne pasta
- 2 cloves garlic, minced
- 1 large onion, finely diced
- 8-10 cups roughly chopped fresh spinach
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 cups half and half 5% cream
- 1 cup grated parmesan cheese, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Start by heating the olive oil and butter in a large skillet over medium heat.
- Add the onions, salt, and pepper, and sauté until lightly browned and then add the minced garlic and sauté for 2 minutes.
- Next, add the spinach, 2 or 3 cups at a time, and completely wilt it.
- Pour in the half and half, add the parmesan cheese, and lower the heat. Continue to cook the sauce until the cream has thickened slightly.
- Finally, add the cooked, drained pasta to the sauté pan and toss to coat.
- Serve immediately and garnish with more parmesan cheese.