Ingredients
Method
Preparation
- In a large, heavy-bottomed cast iron skillet, heat a splash of olive oil over medium heat. Add the diced green bell pepper and red onion, sautéing until they become translucent and fragrant—approximately 5 minutes.
- Stir in 6 tbsp of pesto sauce, letting its aromatic essence fill the air for about 1 minute.
- In a separate bowl, whisk together 2 cups of heavy cream and 1.5 tbsp of all-purpose flour until it reaches a smooth consistency.
- Pour the cream mixture into the skillet, followed by the salt, garlic powder, oregano, and black pepper. Whisk together until bubbly and thickened—about 3-4 minutes.
- Add the cooked penne pasta and reserved pasta water to the skillet, tossing everything smoothly until the pasta is coated in the rich, creamy sauce.
- Garnish with freshly chopped parsley and serve warm, optionally sprinkling with grated Parmesan.
Notes
For the best texture, reheat your pasta in an oven preheated to 350°F (175°C). Consider adding spinach or kale for added fiber. Swap out pasta for whole grain or chickpea options for healthier alternatives.
