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HelloFresh
HelloFresh
Creamy Sun-Dried Tomato and Spinach Penne

Creamy Sun-Dried Tomato and Spinach Penne

with Marinated Mozzarella and Garlic Ciabatta

Veggie
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3.3 / 4 Ratingout of 1534 ratings
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If it ain't broke, don't fix it. That’s what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes, which is then folded into a creamy sauce with stringy and cheesy mozzarella. This is a bowl of pasta that will make you feel as warm and cozy as sitting by a fireplace.

Allergens:Wheat/BléMilk/LaitTree Nut/NoixSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g

Penne

(ContainsWheat/Blé)

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

⅓ cup

Sun-Dried Tomato Pesto

(ContainsMilk/Lait, Tree Nut/Noix)

2 unit

Ciabatta Bun

(ContainsWheat/Blé)

113 g

Baby Spinach

6 g

Garlic

56 g

Red Onion, chopped

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

2 tbsp

Tomato Paste

Not included in your delivery

3 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1063 kcal
Fat61 g
Saturated Fat22 g
Carbohydrate94 g
Sugar13 g
Dietary Fiber7 g
Protein38 g
Cholesterol66 mg
Sodium1987 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Large Pot
Garlic Press
Medium Bowl
Large Non-Stick Pan
Strainer
Baking Sheet
Silicone Brush
Parchment Paper
Instructionsarrow up iconarrow up icon
download icondownload icon
1 PREP
1 PREP
1

Preheat your broiler to high (to broil garlic ciabatta). When cooking the pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients.

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, amount of water and salt for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Cut mozzarella ball(s) into 1/4-inch slices.

2 MARINATE MOZZARELLA
2 MARINATE MOZZARELLA
2

Add penne to the large pot with boiling water. Cook, stirring occasionally, until tender, 10-12 min. Meanwhile, in a medium bowl, stir together half the garlic, 1/2 tbsp Italian seasoning (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Add mozzarella slices to marinade and gently stir to coat. Season with salt and pepper. Set aside.

3 COOK AROMATICS
3 COOK AROMATICS
3

Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add remaining Italian seasoning and remaining garlic. Cook, stirring often, until fragrant, 1 min.

4 ASSEMBLE PASTA
4 ASSEMBLE PASTA
4

When penne is tender, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain penne. To the pan with onions, add sun-dried pesto, tomato paste, reserved pasta water and half the Parmesan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add penne and spinach. Cook, stirring often, until spinach wilts and penne is coated, 1-2 min.

5 TOAST CIABATTA
5 TOAST CIABATTA
5

Cut ciabatta buns in half. On a parchment-lined baking sheet, arrange cut-side up. Brush each cut-side of bun with some garlic marinade from bowl with mozzarella slices. Arrange mozzarella slices on top. Toast in middle of oven until lightly golden-brown and mozzarella melts, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide pasta between plates and sprinkle over remaining Parmesan. Serve with garlic-mozzarella ciabatta.