Tuscan Herb One-Pot Penne

All the cozy flavors of Italy in one pot—no draining required. The starch from the pasta turns The Olive Leaf Garlic Olive Oil into a silky sauce with roasted red peppers, mushrooms, spinach, a splash of cream, and Parmesan. Weeknight-easy, company-good.

Ingredients (serves 4–6)

• 1 package (16 oz) Tuscan Herb Penne
• 1 cup mushrooms, sliced
• 1 jar roasted red peppers, drained & sliced
• 1 medium onion, chopped
• 2 cups fresh spinach leaves
• 3 tsp Italian seasoning
• 1 tsp kosher salt (plus black pepper to taste)
• 5 cups water
• ¼ cup The Olive Leaf Garlic Olive Oil
• ½ cup heavy cream
• ⅔ cup freshly shaved Parmesan, plus more for serving

Directions

1. Load the pot. In a large pot or Dutch oven, add the penne, mushrooms, roasted red peppers, onion, spinach, Italian seasoning, salt, water, and Garlic Olive Oil.
2. Boil & cook. Bring to a boil over medium-high heat, stirring occasionally to keep the pasta from sticking. Cook 10–12 minutes, until most water is absorbed and pasta is al dente.
3. Make it creamy. Reduce heat to medium. Stir in the cream and Parmesan; cook 3–5 minutes, stirring, until the sauce thickens and coats the noodles.
4. Finish. Taste and adjust salt; add freshly ground black pepper. Serve hot with extra Parmesan.

Variations & Add-Ins

• Protein boost: Fold in sliced grilled chicken or browned sweet Italian sausage.
• Veg swap: Sub kale or arugula for spinach; add cherry tomatoes in the last 2 minutes.
• Lighter option: Use half-and-half or reserve some pasta water and skip the cream.

How to Store

Refrigerate up to 3 days. Rewarm gently with a splash of water or milk to loosen the sauce.