Diva Tasting: Penne with Cheese….

Mediterranean Penne n Cheese main



  • Kosher Salt
  • 8 Oz. Penne Pasta
  • 2 Tbsp. Butter
  • 3 Tsp. Minced Garlic
  • 2 Tbsp. All-Purpose Flour
  • 2 1/2 C. Heavy Cream (or Half-And-Half)
  • Freshly Ground Black Pepper
  • 1 Tsp. Italian or Tuscan Seasoning
  • 1 C. Shredded Italian Blend Cheese
  • 1 Cup Shredded Parmesan
  • 1 12-Oz. Jar Roasted Red Peppers, Drained And Chopped
  • 1 C. Packed Baby Spinach Leaves
  • 1 C. Sliced Cremini Mushrooms


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a large skillet over medium-high heat, melt butter. Stir in garlic until fragrant, 1 to 2 minutes. Sprinkle flour over butter and stir until thickened. Gradually whisk in heavy cream (or half-and-half) until smooth.
  3. Season with salt, pepper, and Italian seasoning. Stir in shredded cheeses until melted, then add pasta to skillet and stir to combine.
  4. Add roasted red peppers, spinach leaves, and mushrooms. Stir until spinach is tender. Add salt and pepper if needed. Serve immediately with a garden salad and garlic bread.

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