home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Creamy Sun-Dried Tomato and Spinach Penne

Creamy Sun-Dried Tomato and Spinach Penne

with Marinated Mozzarella and Garlic Ciabatta

Veggie
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.3 / 4 Ratingout of 1534 ratings
Read more

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 bowl of pasta brings flavour, warmth and a touch of summer to your dinner table!

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)

1 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)

80 g

Roma Tomato

2 tbsp

Tomato Paste

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3849 kJ
Calories920 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate97 g
Sugar8 g
Dietary Fiber4 g
Protein25 g
Cholesterol50 mg
Sodium1890 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Garlic Press
Large Pot
Measuring Cups
Strainer
Medium Bowl
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
PREP
PREP
1

Preheat your broiler to high (to broil garlic ciabatta). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, roughly chop tomato. Cut mozzarella into 1/2-inch pieces, then season with salt and pepper. Peel, then mince or grate garlic.

COOK PENNE
COOK PENNE
2

To the boiling water, add penne. Cook, stirring occasionally, until tender, 10-12 min. Meanwhile, in a medium bowl, stir together half the garlic, half the Italian seasoning and 2 tbsp oil (dbl for 4 ppl). Add mozzarella pieces and gently stir to coat. Season with salt and pepper. Set aside. When penne is tender, reserve 1/2 cup pasta water (dbl for 4 ppl). Drain penne then return to the same pot, off heat.

COOK AROMATICS
COOK AROMATICS
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add tomato paste, remaining Italian seasoning and remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Stir in pesto, then remove from the heat.

TOAST CIABATTA
TOAST CIABATTA
4

While aromatics cook, halve buns. On a baking sheet, arrange cut-side up and divide mozzarella-oil mixture between each. Broil in middle of oven, until golden-brown and mozzarella melts, 2-3 min. (TIP: Keep an eye on your bun so that it does not burn!)

ASSEMBLE PASTA
ASSEMBLE PASTA
5

To the penne, add pesto mixture, spinach, tomato, reserved pasta water and half the Parmesan. Stir together, until spinach wilts and sauce comes together, 1-2 min.

FINISH AND SERVE
FINISH AND SERVE
6

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