Kid-Friendly
Creamy Penne with Roasted Red Peppers
Roasted Fennel and Onion
Ingredients
- 1 (16-oz) pkg uncooked whole-wheat penne
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 (10-oz) pkg baby spinach
- 1 (8-oz) block cream cheese
- ½ tsp crushed red pepper
- ¾ tsp salt
- 1 (12-oz) jar roasted red bell peppers, drained and sliced
- ⅓ cup thinly sliced fresh basil
Instructions
- Cook pasta according to package directions. Drain, reserving ⅓ cup pasta water.
- Heat oil in a large skillet; add garlic and spinach, in batches, cooking 5 minutes or until spinach is wilted.
- Add reserved pasta water, cream cheese, and crushed red pepper; cook until cream cheese melts, stirring constantly. Add pasta, bell peppers, and salt; toss. Sprinkle with fresh basil before serving.
Side Dish Ingredients
- 2 fennel bulbs, trimmed and sliced
- 2 cups thinly sliced red onion
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Place a large rimmed baking sheet in the oven. Preheat oven to 450°F.
- Combine all ingredients and spread in a single layer on baking sheet; bake 15 to 20 minutes or until tender, turning once.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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