Spinach and Roasted Red Pepper Baked Alfredo Penne

I was trying to figure out how to use up the roasted red peppers I had in the fridge (along with some baby spinach).  I decided to make a pasta bake out of it but since I didn't have any cheese (other than parmesan) in the apartment I decided to make an alfredo sauce to add creaminess to the finished pasta bake.

This alfredo sauce is MUCH healthier than a typical alfredo because it's made with skim milk rather than cream.  The small amount of olive oil and flour (cooked into a roux) helps to thicken the sauce so it's creamy like a typical alfredo.

The end result of this was filled with veggies and deliciously creamy (with just a little bit of crunchy pasta on the sides -- something Jeremy loves so I try to oblige).  Overall, it probably took me about 45-50 minutes to make, start to finish.  Luckily the last 20 minutes is spent sitting on the couch (writing up this recipe...).

This recipe made about three servings.  We each ate and the leftovers are in the fridge to eat tomorrow.

I try to use whole wheat pasta in almost all of my dishes -- this one being no exception.  If you don't like whole wheat pasta, you can use regular but adjust the pasta cooking time to reflect the package directions.  If you don't want to go to the trouble of making the alfredo, you could use a pre-made sauce, just check the nutrition label to make sure you're ok with what you're eating.  And finally, this could easily be made completely vegetarian by substituting milk or vegetable stock for the chicken stock.  I just like the depth of flavor the chicken stock adds to the sauce. 

2 c. fresh baby spinach leaves, chopped into smaller pieces
3 roasted red bell peppers, chopped into bite-sized pieces
1/3 c. minced onion
1 tbs. minced garlic
1/2 box (approx 7 oz.) whole wheat penne
1 1/2 tbs. AP flour
1 1/2 c. skim milk
1/4 c. chicken stock
1/4 c. shredded parmesan cheese (plus more for topping)
1/4 tsp. crushed red pepper flake
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. parsley flakes
salt and pepper to taste

1. Preheat oven to 375 degrees.  Bring a large pot of water to a boil.  Add penne and cook until almost al dente (9-10 minutes for whole wheat penne).  When the penne is done, drain it and reserve.
2. While the pasta is cooking, heat a medium sauce pan over medium heat.  Add 2 tbs. olive oil.  Add onion and crushed red pepper flake (with a pinch of salt and pepper) and saute for 4-5 minutes until slightly softened.  Add garlic and continue to saute for 1-2 minutes.
3. Add flour to the onions and mix to combine.  Add milk and chicken stock and stir to combine.  Bring mixture to a boil, stirring frequently, until the mixture thickens.  Add parsley, garlic powder, and onion powder. Add 1/4 c. parmesan cheese and stir until melted.  Taste and adjust salt and pepper as necessary.
4. Once the sauce and pasta are both cooked, combine the pasta, sauce, spinach, and roasted red peppers in the large pot.  Mix well to combine.  In an 8"x8" glass baking dish, spread the pasta mixture evenly.  Top with more shredded parmesan cheese (2-3 tbs).
5. Bake uncovered for 15 minutes until bubbly.
6. Allow the pasta to sit for 5 minutes before serving.