January 10, 2016

Spicy Penne Pasta

Spice lovers, this one is for you!
Serves 4
  • The BEST weeknight pasta, spicy penne pasta! You’ve gotta try this vegetarian pasta. If you love spicy pasta, then you’ve gotta try this one.

 

After creating (and eating) 100+ Italian inspired recipes for my upcoming cookbook, I promised BL that we would take a pasta break for the month of January. A pledge to create more of his favorite foods, like taco, salads and stir-fry and take a break from our almost nightly pasta routine.

Ha. Um, no. In all sincerity, when I told him OK back in December, I honestly thought I could do it. But then temperatures crept into the single digits last week and all I wanted was a simple bowl of hearty pasta topped with a spicy tomato sauce.

If you’re looking for a quick and easy weeknight dinner, this is it. Spicy penne with a few servings of vegetables that comes together in less than 30 minutes.

spicy penne pasta

Since it’s the second week of January, I’m betting that most of you are focused on eating healthy. While I don’t believe in making unrealistic resolutions, I completely understand the feeling of wanting to get back on track after an indulgent holiday season. Or maybe that’s just me. Considering my New Zealand holiday diet consisted of wine, cheese and more wine, I’m now craving simple and nourishing.

What I love most about this dinner option is that it’s both crave-worthy and filling. A single 350 calorie serving contains 10g of fiber and 12g of protein; two satiating nutrients that will keep you satisfied for hours.

spicy penne pasta

Let’s chat about serving size. It’s the other piece to the “all foods fit” concept; a slice of bread is fine, a loaf is probably too much. This is true with all the foods you love (pasta included). In fact, the more satisfied you are with your meal, the less likely you are to overeat.

I know that’s true for me; when I savor my meal, not only do I enjoy it more but I often end up eating less than I planned on. This observation was my first “aha” moment into giving up calorie counting forever and getting into Mindful Eating. When I don’t obsess over the numbers, it’s easier to find a weight I’m happy with.

This meal is my ultimate win. It’s exactly what I crave on most days with enough protein, fiber and vegetables to keep both my hunger and appetite satisfied for hours. I hope you enjoy it as much as I do.

spicy penne pasta

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

 

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The BEST weeknight pasta! You've gotta try this vegetarian pasta. Spicy vegetable marinara over dreamfields pasta. | www.delishknowledge.com

Spicy Penne Pasta

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian

Description

Spicy Penne, the BEST weeknight pasta! You’ve gotta try this vegetarian pasta. Spicy vegetable marinara over dreamfields pasta.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta, healthy
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegetarian
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup minced yellow onion
  • 4 carrots, peeled and chopped
  • 8 ounces mushrooms, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup red wine
  • 1 can (28 ounces) whole tomatoes with juice
  • 1/4 cup shredded Parmesan cheese, regular or vegan, plus more for garnish
  • 1/4 cup freshly chopped basil leaves, plus more for garnish
  • 16 ounces penne pasta

Instructions

  1. Cook pasta according to package directions until just al dente. Reserve 1/2 cup cooking liquid before draining; set aside.
  2. Meanwhile, heat olive oil in large skillet over medium heat until hot. Add onion, carrots and mushrooms; cook 8 to 10 minutes or until vegetables are soft. Add salt, oregano, red pepper flakes and pepper. Stir in wine; cook about 5 to 8 minutes or until liquid is reduced by half, scraping up any browned vegetable bits on bottom of pan.
  3. Crush tomatoes with hands and add them along with juice to skillet. Simmer 10 minutes, stirring often.
  4. Remove skillet from heat. Add cooked pasta and 1/4 cup of the reserved cooking liquid, the Parmesan cheese and basil; toss to combine. If sauce is too thick, thin with a little more of reserved cooking liquid.
  5. Transfer to large serving dish. Garnish with additional Parmesan cheese and basil, if desired.

Nutrition

  • Serving Size: 1/6th of the recipe
  • Calories: 320
  • Sodium: 450 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 59 g
  • Fiber: 10 g
  • Protein: 12 g
  • Cholesterol: 2 mg

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

51 comments
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  1. My go-to weeknight meal is a simple boneless chicken breast with vegetables. I wrap it all up in foil, throw in it the oven, and wait. 🙂

  2. My go-to weeknight meal is a simple boneless chicken breast with vegetables. I wrap it all up in foil, throw in it the oven, and wait. 🙂

  3. When we haven’t planned something else, we always go to a casserole. You just grab a meat from the freezer and some fillers from the cupboard, and you are all set.

  4. My go-to weeknight meal is anything that goes into one pot. I really enjoy making sweet potato hash – it’s healthy, easy, and a complete meal.

  5. This might make it onto my table tonight! My current go-to dinner is a burrito bowl — beans and rice from batch cooking with copious amounts of salsa and avocado!

  6. My go to weeknight meal is actually Brinner, you know breakfast at dinner! Right now we can’t get enough, whether its pancakes, French toast or waffles!

  7. My go to weeknight meal is actually Brinner, you know breakfast at dinner! Right now we can’t get enough, whether its pancakes, French toast or waffles!

  8. Pasta is the go-to meal in our house! I can totally identify with not being able to go a month without eating it 🙂

  9. I usually make pasta with whatever veggies I have in the fridge. Its freezing here today, and you’re killing me with those pasta photos! I’ve yet to master the perfect tomato sauce; will have to give yours a try 🙂