Primavera Penne Florentine - Love of Food

Ingredients

• 4 cups baby spinach, chiffonade
• ¾ cup red peppers, julienned ¼ inch
• ¾ cup carrots, shredded
• ¾ cup red onions, julienned
• Chiofaro Cream Sauce: ¾ cup chicken broth
• 2 tablespoons margarine
• ¼ cup flour
• ½ cup 2% milk
• ¾ cup heavy whipping cream
• ¼ cup part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1/3 cup Roma tomatoes, diced ¼ inch
• 1/3 cup basil leaves, chiffonade
• 1 tablespoon cayenne pepper sauce (i.e Frank’s Red Hot)
• ¼ teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 pound penne pasta cooked according to package directions
• 1 teaspoon olive oil
• 1 teaspoon fresh garlic, minced