Creamy Roasted Red Pepper Penne with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Penne with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Penne with Spinach

Savor a comforting bowl of whole wheat penne tossed in a velvety roasted red pepper sauce with a vibrant burst of spinach. The creamy blend, enriched with Greek yogurt and a hint of garlic, elevates this dish into a nutritious yet indulgent meal perfect for any time of day.

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NUTRITION

436kcal
Protein
34.6g
Fat
5.6g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne

1 medium Roasted Red Bell Pepper

1 cup Fresh Spinach

1 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat penne according to package instructions until al dente, then drain and set aside.

  • 2

    In a blender, combine the roasted red bell pepper, Greek yogurt, olive oil, garlic, and chicken broth. Blend until smooth to create the creamy sauce.

  • 3

    Warm a large skillet over medium heat and add the sauce, stirring gently to heat through.

  • 4

    Fold in the fresh spinach and let it wilt slightly in the sauce.

  • 5

    Toss the cooked penne into the skillet, stirring well to coat the pasta with the creamy red pepper sauce.

  • 6

    Season with salt and pepper to taste, then serve immediately.

Creamy Roasted Red Pepper Penne with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Penne with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Penne with Spinach

Savor a comforting bowl of whole wheat penne tossed in a velvety roasted red pepper sauce with a vibrant burst of spinach. The creamy blend, enriched with Greek yogurt and a hint of garlic, elevates this dish into a nutritious yet indulgent meal perfect for any time of day.

NUTRITION

436kcal
Protein
34.6g
Fat
5.6g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne

1 medium Roasted Red Bell Pepper

1 cup Fresh Spinach

1 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat penne according to package instructions until al dente, then drain and set aside.

  • 2

    In a blender, combine the roasted red bell pepper, Greek yogurt, olive oil, garlic, and chicken broth. Blend until smooth to create the creamy sauce.

  • 3

    Warm a large skillet over medium heat and add the sauce, stirring gently to heat through.

  • 4

    Fold in the fresh spinach and let it wilt slightly in the sauce.

  • 5

    Toss the cooked penne into the skillet, stirring well to coat the pasta with the creamy red pepper sauce.

  • 6

    Season with salt and pepper to taste, then serve immediately.