Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 1 whole lemon, zested and juiced
- 340 penne
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 cups roasted peppers
- 1/4 to taste kosher salt and black pepper
- 4 cups baby spinach or arugula
- 1/2 cup grated Parmesan (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne until just al dente; reserve 1 1/2 cups pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Cook the roasted peppers until tender and lightly browned.
Add garlic and cook 30–60 seconds until fragrant without browning.
Add tender greens and toss just until wilted; add lemon zest and juice.
Add the drained penne to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the pasta.
Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.
Nutrition per serving
415
Calories
15g
Protein
65g
Carbs
12g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
