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Irresistible Pasta Recipe from Half Baked Harvest You Need to Try

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Learn how to make delicious pasta recipe half baked harvest. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces penne pasta (or any short pasta you love)
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh spinach leaves, packed
  • 1/2 cup heavy cream or full-fat coconut milk (for a dairy-free option)
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
  • 1/4 teaspoon red pepper flakes, adjust to taste
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped, for garnish
  • Optional: 1/4 cup toasted pine nuts or walnuts for crunch

Substitution notes: If you don’t have penne, fusilli or rigatoni works beautifully. For a lighter version, swap heavy cream with half-and-half or a blend of milk and cream. And if Parmesan isn’t your thing, a good crumbly feta or even goat cheese can lend a lovely tang.

Instructions

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. This step always reminds me of those slow Sunday mornings watching Mama Lu gently coax flavor from onions and garlic, filling the kitchen with that warm, comforting aroma.
  3. Add the minced garlic and red pepper flakes to the skillet. Stir constantly for about 1 minute, until fragrant but not browned. Garlic burns fast, so keep a close eye on it—nothing worse than bitter garlic overpowering a dish.
  4. Toss in the halved cherry tomatoes. Cook until they soften and start releasing their juices, roughly 5 minutes. You want the tomatoes to break down a bit but still hold some shape to keep the sauce fresh and bright.
  5. Reduce heat to low, then stir in the heavy cream (or coconut milk). Let it warm through for 2-3 minutes, stirring occasionally. This creamy base brings a silky texture that feels downright indulgent but still light enough for any season.
  6. Add the fresh spinach leaves and cook just until they wilt, about 2 minutes. This step always transports me back to the garden at the farmhouse, where we’d pick greens to throw into whatever pot was bubbling on the stove—always a surprise, always a gift.
  7. Stir in the cooked pasta along with the grated Parmesan cheese, mixing well to coat every piece. If the sauce feels too thick, add some of the reserved pasta water a tablespoon at a time until you reach your desired consistency.
  8. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning—this is your moment to make it just right.
  9. Remove from heat. Sprinkle with fresh basil and toasted nuts if using, then drizzle a little olive oil over the top for a glossy finish.
  10. Serve immediately, preferably with a crusty loaf of bread and a glass of something cold and crisp. Sit down, take a breath, and savor the flavors of a recipe that feels like home.

Find it online: https://claracooking.com/pasta-recipe-half-baked-harvest/