Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add halved grape tomatoes and crushed red pepper flakes, cooking until tomatoes are soft and bursting, about 6 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Season with salt and black pepper. Add the cooked pasta to the skillet, tossing to combine with the sauce. Sprinkle with grated Parmesan cheese before serving.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator. It’s best consumed within three days to maintain freshness.
- Freezing: You can freeze this dish, but it’s recommended to undercook the pasta slightly before freezing. When reheating, the pasta will finish cooking in the sauce.
- Pairing: This dish pairs wonderfully with a simple side salad or some garlic bread to make a complete meal.
- Customization: Feel free to add any vegetables you have on hand, such as zucchini or bell peppers, to make the dish your own.
- Garnish: A squeeze of fresh lemon juice over the top just before serving can brighten the flavors.