Ingredients
Scale
Gathering ingredients for this dish feels like collecting memories, each one a crucial piece of the puzzle. Here’s what you’ll need:
- 8 oz of penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup purple cabbage, shredded
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: fresh basil for garnish
If you’re feeling adventurous, you can swap the penne for any pasta shape you love or use zucchini noodles for a low-carb option. This recipe is your canvas, so feel free to paint it with your favorite flavors.
Instructions
Cooking this dish is like piecing together a treasured family story, each step bringing you closer to the heart of the meal.
- Begin by cooking the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced bell peppers and shredded cabbage to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Stir in the cherry tomatoes and cook for another 2 minutes, just until they start to release their juices. Mama Lou always said, “Let them whisper, not shout.”
- Add the fresh spinach leaves, stirring gently until they wilt slightly, about 1 minute.
- Toss the cooked pasta into the skillet, combining everything well. Sprinkle with salt and pepper to taste.
- Remove from heat and stir in the grated Parmesan cheese, allowing it to melt and coat the pasta beautifully.
- Garnish with fresh basil if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
