Creamy Tomato Pasta (Print Version)

# Ingredients:

→ Toppings

01 - Shredded parmesan cheese, for serving
02 - 3 parsley sprigs for decoration
03 - 1 cup grated mozzarella

→ Seasonings

04 - Salt and black pepper as needed
05 - 2 bay leaves
06 - Around ½ teaspoon crushed red pepper flakes, adjust to taste

→ Main Ingredients

07 - 4 cups fresh spinach leaves
08 - 1 small onion, chopped into small pieces
09 - 1 green bell pepper, diced
10 - 3 minced garlic cloves
11 - 1 pound of cooked penne pasta, water drained off
12 - 1 tablespoon olive oil
13 - ½ cup full-fat cream
14 - 28-ounce can of crushed tomatoes

# Instructions:

01 - Toss out those bay leaves. Stir in spinach, cream, plus a pinch of salt and pepper. Cover it up and cook for 3-4 minutes until spinach softens.
02 - Mix cooked pasta with the sauce. Sprinkle in mozzarella cheese and parsley. Stir well, then turn off the heat.
03 - Plate it up right away. Top it off with grated parmesan and parsley.
04 - Throw garlic and those spicy red pepper flakes into the pan and cook briefly for about a minute.
05 - Warm up olive oil in a big pan on medium heat. Toss in bell peppers and onions. Cook them together for 3-4 minutes.
06 - Pour in the crushed tomatoes along with bay leaves. Stir, cover, and let it simmer for 4-5 minutes at medium-low heat.

# Notes:

01 - For perfect pasta, don't overcook—keep it al dente.
02 - A Dutch oven works great for combining everything.
03 - Cut vegetables evenly so everything cooks at the same speed.

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