Creamy Spinach Penne
with Parmigiano Reggiano, cherry tomatoes & basil
Spinach contains many important nutrients, including iron. This is essential for carrying oxygen throughout your body, keeping you energised.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
- Serve the pasta on deep plates.
- Garnish with the Parmigiano Reggiano and the basil.
