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SPONSORED: Creamy tomato and spinach penne pasta


penne pasta

Ingredients 10
Servings 4 - 6
Time 10 mins

Ingredients

  • 250
    g
    penne pasta
  • 30
    ml
    olive oil
  • 1
    onion - chopped
  • 1
    cloves
    garlic - crushed
  • 1 x 410 g
    can
    Rhodes Tomato Italian style
  • 30
    ml
    Rhodes Tomato paste
  • salt and freshly cracked black pepper
  • 65
    ml
    plain yoghurt
  • 100
    g
    fresh baby spinach leaves - washed
  • 65
    ml
    grated parmesan
 

Method

20 mins
 

Bring a large saucepan of water, with salt added, to the boil. 


Add the penne pasta and cook over high heat until tender. 


Drain and set aside.


In a medium saucepan, heat the oil and add the onion. 


Fry over medium heat until the onion is tender and then add the garlic and fry for a few mins more. 


Add the Rhodes Tomato Italian Style and the Rhodes Tomato Paste and stir well. 


Bring the sauce to the boil and then reduce the heat to a simmer. 


Stir in the yoghurt. 


Season the sauce to taste with salt and pepper. 


Add the penne pasta and heat through. 


Add the spinach and stir for a few mins until wilted. 


Remove from the heat and stir in half of the parmesan cheese. 


To serve, sprinkle with the remaining parmesan.


ALSO TRY: 

The ultimate mac and cheese

25 min Preheat the oven to 200 °C. Grease a 23x18 cm baking dish. 1. Cheese sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the milk while stirring to form a smooth sauce.

 

Read more on: spinach  |  italian  |  pasta  |  tomato
 

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