Ingredients
- 1 tablespoon olive oil
- ¼ cup freshly chopped garlic
- 2 cups heavy cream
- ¼ cup sun-dried tomatoes, julienned
- 1½ cups marinara sauce
- Salt, to taste
- Pepper, to taste
- Granulated garlic, to taste
- ½ pound fresh spinach
- ½ cup grated Pecorino Romano cheese
- 1 pound penne pasta cooked al dente and drained
Make it step by step
- Heat olive oil in a large pot over high heat.
- Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute.
- Add cream and sun-dried tomatoes, and bring to a boil.
- Add marinara sauce.
- Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.
- Season with salt, pepper and granulated garlic.
- Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.
- Toss with pasta and serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.