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SPONSORED: Creamy tomato and spinach penne pasta

penne pasta

Ingredients 10
Servings 4 - 6
Time 10 mins


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


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.


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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