We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.

We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.

We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.

We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.

We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.

We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.

We love to eat pasta at our house. It’s another great way to entice our children to eat vegetables – they seem to enjoy them more when they’re combined with noodles and tomato sauce. Since I have small children at home, I love to use kid-friendly noodles – don’t get me wrong, I love a good spaghetti or fettuccine Alfredo, but macaroni, penne, and rigatoni are much easier for little ones to manage with a fork.

This penne rosa is one of our favorite weeknight dinners. It’s quick and simple and tastes great on it’s own or with grilled chicken. Add a simple green salad and dinner’s on the table in a snap.

Penne Rosa

• 1 box (1 lb) penne pasta cooked al dente
• 2 Tbs olive oil
• 1 C marinara sauce
• 1/2 C heavy cream
• 1 bunch green onions, sliced
• 3 cloves fresh garlic, finely chopped
• crushed chili flakes to taste (we usually add them at the table)
• 1/2 C mushrooms, sliced
• 1/2 C fresh baby spinach leaves
• Kosher salt to taste
• 1 14 oz can diced Italian style tomatoes
• 1 bunch basil leaves, chopped
• Fresh Parmesan cheese

Cook pasta, drain, toss with a small amount of olive oil and set aside.

In a large skillet, heat 2 Tbs olive oil over medium heat. Add mushrooms and kosher salt and saute until the mushrooms are tender. Add garlic and green onions and cook another minute, being careful not to burn the garlic.

Add tomatoes, marinara, red pepper, and cream. Stir to combine. Add pasta and toss until the pasta is well coated. Fold in spinach and stir until wilted.

Transfer to serving dish and top with basil and fresh shaved Parmesan cheese.