Penne with Smoked Gouda, Bell Pepper, and Spinach
Here's a quick and tasty pasta—with our Italian roots, we never get enough pasta! The foodie twist is a layer of smoky flavor from the gouda cheese, while the red pepper flakes give a bit of kick. If you can't find an inexpensive smoked gouda, you can substitute regular gouda or smoked mozzarella. We love to make this pasta with lots of veggies (bell pepper and spinach here), though you can utilize most any vegetables you have on hand—eggplant and zucchini are great too.
Makes 6 Servings - $1.90 per serving Show Detailed Pricing
- 2 tablespoons olive oil
- 1 bell pepper (red or green), chopped
- 2 cloves of garlic, peeled and minced
- 3 cups fresh baby spinach
- 28 ounces canned diced tomatoes
- 12 ounces penne pasta
- 1 teaspoon red pepper flakes
- 1/2 pound smoked gouda cheese, grated
- * 1 pinch basil, chopped
- * 1 tablespoon parmesan cheese, grated
- * 1 pinch salt and pepper, to taste
Prep Time: About 10 minutes
Cook Time: About 15 minutes
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium heat until it shimmers. Add the bell pepper and garlic and sauté until tender, about 4-5 minutes, being careful not to burn the garlic. Add the spinach and sauté 1 minute, then add the can of tomatoes and their juice and heat another minute or until warm.
- Meanwhile, bring a large pot of water to a boil, add a big pinch of salt and the pasta, cooking until al dente—about 7 minutes. Drain the pasta and return it to the pot.
- Add the bell pepper with garlic and spinach, tomatoes, red pepper flakes, grated gouda, and dashes of salt and pepper to the pasta.
- Remove from heat and serve the pasta: decorate with (optional) fresh basil and parmesan cheese.
