One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant one-pot pasta recipe featuring tender spinach and sweet bell peppers in a creamy cheese sauce, perfect for a quick weeknight meal. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
  2. Step 2: Add 1 diced medium red bell pepper and cook for 4 minutes until softened and edges start to caramelize.
  3. Step 3: Pour in 4 cups vegetable broth and 1 cup heavy cream, then add 12 oz penne pasta. Increase heat to medium-high and bring to a gentle boil.
  4. Step 4: Reduce heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally, until pasta is tender and most liquid has been absorbed.
  5. Step 5: Stir in 4 cups chopped fresh spinach, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Cook for 2 more minutes until spinach wilts and cheese melts into a creamy sauce.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well before serving hot.

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