A classic dish of penne alla vodka gets a nutritional boost from frozen spinach, which keeps the dish pantry-friendly.
To say I excel at overthinking would be an understatement. Even the simplest thing — say, a pasta dish — can inspire a cascade of thoughts. Which brings me to this recipe. I overthought it so you don’t have to. I originally intended for this to be a baked pasta dish, like baked ziti but with penne vodka .
Cookbook author Julia Turshen turns to this recipe when she wants something as easy as pasta with tomato sauce, but with a bit more excitement. If you’d prefer to make this without alcohol, just leave the vodka out. You can use your favorite gluten-free pasta if you wish, and if you prefer vegan, use unsweetened nondairy creamer in place of the heavy cream, and add ¼ cup nutritional yeast over the sauce instead of cheese. Not a spinach fan? Swap in frozen kale or frozen peas.
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