Creamy Spinach Penne

Name: Creamy Spinach Penne with Parmigiano Reggiano, cherry tomatoes & basil
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Penne; 150 g Herbed cream cheese; 200 g Spinach; 2 teaspoon Smoked paprika; 125 g Red cherry tomatoes; 40 g Tomato tapenade; 1 piece Onion; 10 g Fresh basil; 40 g Parmigiano Reggiano DOP; 1 piece Romano pepper; ½ piece Low sodium vegetable stock cube; 2 teaspoon Balsamic vinegar; 1 tablespoon Olive oil; to taste Salt and pepper

with Parmigiano Reggiano, cherry tomatoes & basil

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Spinach contains many important nutrients, including iron. This is essential for carrying oxygen throughout your body, keeping you energised.

Tags:

Veggie

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Penne

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

75 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

100 g

Spinach

1 teaspoon

Smoked paprika

65 g

Red cherry tomatoes

20 g

Tomato tapenade

(Contains: Zwaveldioxide en sulfiet May be present: Selderij)

½ piece

Onion

5 g

Fresh basil

(May be present: Selderij)

20 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

½ piece

Romano pepper

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 teaspoon

Balsamic vinegar

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3609 kJ

Calories863 kcal

Fat44.9 g

Saturated Fat20.8 g

Carbohydrate80.5 g

Sugar13.9 g

Dietary Fiber10.7 g

Protein29.9 g

Salt1.7 g

Potassium310.6 mg

Calcium121.5 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Sautépan or large frying pan

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Boil the pasta for 11 - 13 minutes, then reserve some of the pasta water before draining and setting aside.
Meanwhile, chop the onion and finely chop the basil.
Cut the Romano pepper into thin strips.

Heat a drizzle of olive oil in a large deep frying pan over high heat. Fry the onion, Romano pepper and cherry tomatoes for 3 - 4 minutes.
Lower the heat and deglaze with the balsamic vinegar.
Add the spinach, smoked paprika, tomato tapenade and cream cheese.

Did you know... cherry tomatoes may be smaller than normal tomatoes, but they are more nutrient-dense; they are richer in potassium and folic acid, as well as vitamins A and C.

Add 45ml pasta water per person (see Tip).
Transfer the pasta to the sauce and mix well to combine, seasoning to taste with salt and pepper.
Grate the Parmigiano Reggiano.

Tip: add an extra splash of pasta water as necessary if the sauce is too thick.