*Originally published 7/24/2016. Updated 3/27/2020.
THIS PASTA. You need this NOW. It was inspired by a combination of the most AMAZING Italian and French flavors I could think of, and what do you know? The result was the most AMAZING pasta dish ever. Go figure.
It’s basically mac n’ cheese taken up a level…or about ten levels. That means bacon, tender mushrooms and spinach, flavor-packed sun-dried tomatoes and artichokes, savory herbs, and a creamy, cheesy sauce that is TO DIE FOR.
Bonus! Absolutely NO heavy cream or butter required. So much yumminess and so much to feel good about. You can pack in whole grains, a good dose of protein, and tons of veggies while cutting back on the saturated fats in most rich pasta dishes. But the creaminess and flavor are UNREAL. Need I say more?
Just start with the bacon (I go for turkey bacon), then sauté the veggies and herbs and deglaze with juices from soaked sun-dried tomatoes.
For the ridiculously easy base for the cream sauce, it’s just milk (and/or half & half) mixed with cornstarch! I use 1% milk with a little half & half for extra creaminess. You could also use all 2% or whole milk, or a touch of heavy cream instead of half & half.
When the sauce starts to thicken up, fold in the cheeeeeeese. Gouda works wonders with the flavors in this dish, but other cheeses work as well, like fontina. *Update 3/27/20* Lately I’ve been playing with a combo of smoked gouda and an Italian cheese with truffle, and the taste is OUTRAGEOUS. Can’t go back now.
Toss in the penne, bacon, and some chopped chives (not sure why but I’m so in love), salt and pepper to taste, and a splash of lemon juice to brighten up the flavors (It really makes a difference). Gently heat and stir until well-coated.
And that’s it! Easiest meal ever that tastes like it came right out of a five-star restaurant.
Creamy Spinach, Artichoke, and Sun-Dried Tomato Penne
The most deeply flavorful, creamy dreamy comfort pasta dish loaded with veggies, French herbs and garlic, rich smoky cheese, and crisp bacon. Wholesome and lightened up, and ready on the stove in minutes!
Notes
*Instead of 1% + half & half, you can sub 1/2 cup 2% or whole milk. You may also use heavy cream in place of the half & half.
**Sub any combination of fontina, red wax or smoked gouda, provolone, asiago, etc. For an extra special twist, try one with truffle. For best results, shred cheese just before using.
Ingredients
- 3.5 - 4 oz whole grain penne
- salt for pasta water
- ~1/4 cup reserved pasta water (as needed)
- 7 Tbsp 1% milk + 1 Tbsp half & half*
- 1.5 tsp cornstarch
- 2 slices (turkey) bacon
- 6 oz cremini mushrooms, sliced
- ~1/2 large zucchini, in large cubes (optional)
- 1/4 cup sliced yellow onion
- 1/4 tsp dried fennel seed
- 1 tsp herbs de Provence
- ground black pepper
- 1 tsp fresh minced garlic
- 14g sun-dried tomatoes (dry-packed), thinly sliced
- 1.5 cups spinach
- ~2 oz jarred artichoke hearts, chopped
- 1.5 oz smoked gouda, shredded**
- 1 tsp chopped fresh or lightly dried chives (opt.)
- squeeze fresh lemon juice
- sea salt and black pepper, to taste
Instructions
- If using dry sun-dried tomatoes, soak in 1/4 cup water while preparing other ingredients.
- Bring a saucepan of water to a boil with a generous sprinkle salt. Add penne and cook 7-9 minutes, or according to package directions for al dente. Reserve about 2/3 cup pasta water, then drain.
- In a bowl or large measuring cup, whisk together milk, half & half,* and cornstarch until no lumps remain.
- Meanwhile, add bacon to a medium-sized skillet over medium heat. (First coat with a little oil if necessary.) Cook on each side until crisp, then remove and set aside.
- While the skillet is still hot, add mushrooms, onion, and zucchini (if using). Sear for about 2 minutes, then add the sun-dried tomato soaking liquid and stir to scrape up browned bits. Add fennel, herbs de Provence, and a sprinkle black pepper. Sauté over medium/medium-low heat 4-5 minutes, or just until zucchini is tender. Stir in garlic and sun-dried tomatoes, and cook about a minute longer. Then stir in artichokes and spinach, with a few tablespoons of reserved pasta water, until the spinach is wilted.
- Pour milk/half&half/cornstarch mixture over veggies and gently heat. Cook about 3 minutes, or until somewhat thickened, then remove from heat. Gently stir in cheese until melted, then fold in pasta. Add additional pasta water as needed to reach desired consistency. Stir in bacon, chives, a squeeze of lemon, sea salt and additional pepper to taste.
- Divide between two bowls and enjoy!
I can’t wait to try it! Sounds delicious!