Copycat Noodles And Company Penne Rosa: An Amazing Ultimate Recipe

Why You’ll Love This Recipe

Creamy & Tangy: The perfect blend of marinara and heavy cream creates a rich sauce.
Fresh & Colorful: Loaded with sautéed bell peppers, spinach, and cherry tomatoes.
Quick & Easy: Ready in under 40 minutes with simple ingredients.
Customizable: Add protein or extra veggies to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 cup marinara sauce
• ½ cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Fresh basil, for garnish (optional)

Directions

1. Cook Pasta: Bring salted water to a boil in a large pot. Cook penne pasta until al dente according to package instructions. Drain and set aside.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add garlic and onion, sautéing for 2–3 minutes until fragrant and translucent.
3. Add Bell Pepper: Stir in diced red bell pepper and cook 2–3 minutes until slightly softened.
4. Add Spinach & Tomatoes: Toss in spinach and cherry tomatoes, cooking until spinach wilts and tomatoes soften, about 2 minutes.
5. Mix Sauces: Pour in marinara sauce and heavy cream, stirring to combine. Bring to a gentle simmer.
6. Season: Add Italian seasoning, salt, and pepper. Simmer for 2–3 minutes to meld flavors.
7. Combine Pasta: Add cooked penne to the skillet and toss to coat evenly with sauce and vegetables.
8. Serve: Remove from heat and serve immediately, topped with grated Parmesan and fresh basil if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Add grilled chicken or shrimp for extra protein.
• Substitute heavy cream with coconut cream for a dairy-free version.
• Use whole wheat or gluten-free pasta as preferred.
• Include mushrooms, zucchini, or other veggies for added texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed.

FAQs

Can I use frozen spinach?

Yes, thaw and drain excess water before adding.

How can I make this vegan?

Use dairy-free cream and cheese substitutes, and check marinara sauce ingredients.

What if I don’t have Italian seasoning?

Use a mix of dried basil, oregano, and thyme instead.

Can I prepare this ahead?

Cook pasta and sauce separately and combine before serving.

How spicy is the dish?

Mild by default, add chili flakes for heat if desired.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 1 month.

What cheese works best?

Parmesan is traditional, but pecorino or asiago are great alternatives.

Is this recipe gluten-free?

Use gluten-free pasta to make it suitable.

How do I thicken the sauce?

Simmer longer or add a slurry of cornstarch and water.

Can I add fresh tomatoes instead of marinara?

Yes, sauté diced fresh tomatoes and simmer until saucy.

Conclusion

This Copycat Noodles And Company Penne Rosa recipe delivers a creamy, vibrant pasta dish packed with fresh vegetables and savory tomato flavors. Easy to make and customizable, it’s a perfect dinner option that brings restaurant favorites right into your home kitchen.

Copycat Noodles And Company Penne Rosa: An Amazing Ultimate Recipe

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Boiling, Sautéing
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

Copycat Noodles And Company Penne Rosa is a creamy, flavorful pasta dish combining tender penne with a luscious tomato-cream sauce, fresh vegetables, and Italian herbs. Easy to make and customizable, perfect for a comforting meal.

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Ingredients

12 ounces penne pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, diced

1 red bell pepper, diced

2 cups fresh spinach

1 cup cherry tomatoes, halved

1 cup marinara sauce

½ cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper, to taste

Grated Parmesan cheese, for serving

Fresh basil, for garnish (optional)

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Instructions

1. Bring salted water to a boil in a large pot. Cook penne pasta until al dente according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté for 2–3 minutes until fragrant and translucent.
3. Stir in diced red bell pepper and cook 2–3 minutes until slightly softened.
4. Toss in spinach and cherry tomatoes, cooking until spinach wilts and tomatoes soften, about 2 minutes.
5. Pour in marinara sauce and heavy cream, stirring to combine. Bring to a gentle simmer.
6. Add Italian seasoning, salt, and pepper. Simmer for 2–3 minutes to meld flavors.
7. Add cooked penne to the skillet and toss to coat evenly with sauce and vegetables.
8. Remove from heat and serve immediately, topped with grated Parmesan and fresh basil if desired.

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Notes

Add grilled chicken or shrimp for extra protein.

Substitute heavy cream with coconut cream for a dairy-free version.

Use whole wheat or gluten-free pasta as preferred.

Include mushrooms, zucchini, or other veggies for added texture.

Store leftovers in airtight container in fridge up to 3 days.

Reheat gently on stove or microwave, adding water or cream if needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 45mg