Photo: Markus Spiske
Penne alla Casa (Penne in Creamy Tomato Sauce)
11 ingredients
8 steps
1 hr
4
wikibooks
Estimated Nutrition (whole recipe, rough)
542
Calories
18g
Protein
30g
Fat
52g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- ¼ cup freshly chopped garlic
- 2 cups heavy cream
- ¼ cup sun-dried tomatoes , julienned
- 1½ cups marinara sauce
- Salt , to taste
- Pepper , to taste
- Granulated garlic, to taste
- ½ pound fresh spinach
- ½ cup grated Pecorino Romano cheese
- 1 pound penne pasta cooked al dente and drained
Directions
1
Heat olive oil in a large pot over high heat.
2
Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute.
3
Add cream and sun-dried tomatoes, and bring to a boil .
4
Add marinara sauce.
5
Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.
6
Season with salt, pepper and granulated garlic.
7
Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.
8
Toss with pasta and serve hot.
Recipe sourced from
wikibooks