dhouha bakhouch Squisita Pasta is a rich, creamy dish made with penne, sun-dried tomatoes, garlic, spinach, and a velvety Parmesan cream sauce. It’s smooth, savory, and slightly tangy with a hint of sweetness. Named after the Italian word “squisita,” meaning “exquisite,” it truly lives up to its deliciously elegant name.
Ingredients:
- Boil 300g penne pasta until al dente.
- Sauté 2 tablespoons olive oil in a large pan.
- Add 3 minced garlic cloves to the hot oil.
- Stir in 100g sun-dried tomatoes, sliced thin.
- Add 150g fresh spinach, let it wilt gently.
- Pour in 200ml heavy cream for richness.
- Grate and melt 80g Parmesan cheese into the sauce.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Finish with a sprinkle of chopped parsley, about 1 tablespoon.
How To Make Squisita Pasta
- To begin, cook the penne pasta in salted water until it is al dente, about 10 minutes.
- In the meantime, warm up some olive oil in a big skillet over a medium heat.
- Minced garlic should be sautéed for 30 seconds to turn yellow and fragrant.
- To unleash the flavor, add the sun-dried tomatoes and whisk for two minutes.
- Add the spinach and stir for approximately one minute, or until it wilts fully.
- To blend all the flavors, add heavy cream and stir.
- Add grated Parmesan and whisk until it thickens and melts.
- Add salt and pepper to taste and adjust to your preferred level of seasoning.
- After draining, gently toss the pasta into the creamy sauce.
- After two minutes of simmering, take everything off the heat.
- Top with parsley for color and a crisp scent.
- Before serving it warm and creamy, let it cool for three minutes.
Squisita Pasta Recipe Tips:
- Grilled Chicken and Basil Squisita Pasta. Slice 200g of seasoned chicken breast from the grill and add it to the creamy sauce for an extra protein boost. Before grilling, start by seasoning the chicken with salt, pepper, and garlic powder. Just before serving, cut it into strips and toss it with the spaghetti after letting it rest. In the meantime, for an Italian touch and a herbaceous scent, add chopped fresh basil to the sauce.
- White wine and squisita pasta with mushrooms. Use 50ml of dry white wine to deglaze the pan after sautéing 200g of sliced mushrooms in olive oil. For deep, rich flavors, start with earthy mushrooms like chestnut or cremini. Add the wine and simmer until it reduces by half after cooking the mushrooms until they are browned. Next, add wine and mushrooms to the creamy mixture as in the original recipe. The wine balances the dish’s savory and creamy flavors with a hint of acidity.
- Pasta Squisita with Goat Cheese and Roasted Red Peppers. To make a strong, acidic sauce, blend 50g of soft goat cheese with 100g of roasted red peppers. Peel and deseed the peppers after roasting them (or, for convenience, using jarred peppers). Add the cream and Parmesan combination after blending the peppers and goat cheese until they are smooth. This substitution produces a gorgeously colorful sauce with subtle acidic and sweet flavors. Along with adding a little acidity that goes well with the sun-dried tomatoes, the goat cheese melts delightfully.
How To Store & Reheat Leftovers?
- 📦In The Fridge: Store leftovers in an airtight container. Keep it in the fridge for up to three days. Let it cool first.
- ❄️ In The Freezer: Freeze in a sealed, freezer-safe container. Label with date and use within two months. Avoid freezing if using fresh cream.
- 🔥 To Reheat: Reheat in a pan over low heat. Stir often and add a splash of milk or cream. Heat until hot.
Squisita Pasta Recipe Nutrition Facts
Boil 300g penne pasta – Add 1,050 calories, 210g carbs, 36g protein, and B vitamins.
Sauté 2 tablespoons olive oil – Contribute 239 calories, 27g healthy fats, and vitamin E.
Add 3 minced garlic cloves – Bring 13 calories, antioxidants, and vitamin C.
Stir in 100g sun-dried tomatoes – Provide 258 calories, 14g sugar, 5g fiber, and lycopene.
Add 150g fresh spinach – Add 35 calories, vitamin A, iron, calcium, and folate.
Pour in 200ml heavy cream – Add 682 calories, 72g fat, calcium, and vitamin D.
Grate and melt 80g Parmesan cheese – Deliver 336 calories, 28g protein, calcium, and vitamin B12.
Season with ½ teaspoon salt – Contribute sodium for flavor balance, about 1g.
Sprinkle ¼ teaspoon black pepper – Add antioxidants, 2 calories, and mild digestive support.
Finish with 1 tablespoon chopped parsley – Provide vitamin K, C, and a fresh herby touch.
Try More Recipes:
- Pioneer Woman Slow Cooker Glazed Ribs
- Pioneer Woman Slow Cooker Cheese Fondue
- Pioneer Woman Slow Cooker Rotisserie Chicken
- Pioneer Woman Slow Cooker Cabbage Rolls Recipe
Squisita Pasta
Description
Squisita Pasta is a rich, creamy dish made with penne, sun-dried tomatoes, garlic, spinach, and a velvety Parmesan cream sauce. It’s smooth, savory, and slightly tangy with a hint of sweetness. Named after the Italian word “squisita,” meaning “exquisite,” it truly lives up to its deliciously elegant name.
Ingredients
Instructions
- To begin, cook the penne pasta in salted water until it is al dente, about 10 minutes.
- In the meantime, warm up some olive oil in a big skillet over a medium heat.
- Minced garlic should be sautéed for 30 seconds to turn yellow and fragrant.
- To unleash the flavor, add the sun-dried tomatoes and whisk for two minutes.
- Add the spinach and stir for approximately one minute, or until it wilts fully.
- To blend all the flavors, add heavy cream and stir.
- Add grated Parmesan and whisk until it thickens and melts.
- Add salt and pepper to taste and adjust to your preferred level of seasoning.
- After draining, gently toss the pasta into the creamy sauce.
- After two minutes of simmering, take everything off the heat.
- Top with parsley for color and a crisp scent.
- Before serving it warm and creamy, let it cool for three minutes.
Squisita Pasta
