Creamy Penne Rosa (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound penne pasta, cooked and drained
02 - ½ cup heavy whipping cream
03 - 4 cups fresh spinach
04 - 3 cloves garlic, minced
05 - 1 green bell pepper, chopped
06 - 1 small yellow onion, chopped
07 - 1 tablespoon olive oil
08 - 1 (28-ounce) can crushed tomatoes

→ Seasonings

09 - ½ teaspoon red pepper flakes, or to taste
10 - 2 bay leaves
11 - Salt and pepper to taste

→ Toppings

12 - 1 cup shredded mozzarella cheese
13 - 3 sprigs parsley, for garnish
14 - Shredded parmesan cheese, to serve

# Instructions:

01 - Heat olive oil in large pan over medium heat until shimmering. Add onion and bell pepper, cooking for 3-4 minutes.
02 - Add garlic and red pepper flakes. Sauté for an additional minute.
03 - Add crushed tomatoes and bay leaves to pot. Mix well, cover, and simmer over medium-low heat for 4-5 minutes.
04 - Discard bay leaves. Add heavy cream, salt, pepper, and spinach. Mix well, cover, and cook until spinach wilts, about 3-4 minutes.
05 - Stir in hot cooked penne. Add mozzarella cheese and parsley. Mix well and remove from heat.
06 - Serve immediately, garnished with fresh parsley and parmesan cheese.

# Notes:

01 - Cook pasta al dente for best results
02 - Use a large pot or Dutch oven to combine ingredients
03 - Chop vegetables uniformly for even cooking

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