Penne with Carrots and Spinach

Here is a simple and tasty recipe for penne with carrots and spinach.

Ingredients

• 350 g of penne rigate
• 200 g of carrots
• 200 g of fresh spinach
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Grated parmesan cheese (optional)

Preparation

1. Clean the spinach by removing any roots or damaged leaves. Wash the spinach under cold running water and drain it well.
2. Peel the carrots and slice them into thin rounds or sticks, depending on your preference.
3. Bring a pot of generously salted water to a boil and cook the penne according to the package directions to obtain al dente pasta.
4. In the meantime, in a large skillet, heat the extra virgin olive oil and add the peeled garlic cloves. If you like a spicy touch, you can also add a chopped red pepper.
5. Add the carrots to the skillet and sauté over medium heat for about 5 minutes until they begin to soften.
6. Add the spinach and a pinch of salt, then let them cook for another 2-3 minutes until they have wilted.
7. Drain the al dente penne and transfer them to the skillet with the vegetables. Mix well to combine the ingredients.
8. Season with salt and pepper to taste and, if you wish, sprinkle with grated parmesan cheese before serving.

Curiosity

This recipe is an example of how Italian cuisine often encourages the use of fresh and simple ingredients to create dishes rich in flavor and color. Carrots and spinach are two vegetables with their own sweet and earthy notes that balance well, especially when enhanced with a touch of garlic and red pepper flakes and with the quality of Italian pasta.