Sun-Dried Tomato Pesto and Spinach Penne
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Sun-Dried Tomato Pesto and Spinach Penne

Sun-Dried Tomato Pesto and Spinach Penne

with Marinated Mozzarella and Garlic Ciabatta

If it ain't broke, don't fix it. The old adage rings true in this classic combination of spinach and sun-dried tomatoes with creamy pasta and marinated mozzarella. It's a richly satisfying meal that will bring a touch of freshness to your dinner table!

Optional Spice
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

170 g


(Contains Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

56 g

Baby Spinach

50 g


1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

1 tsp

Chili Flakes

1 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit

Garlic, cloves

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

3.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories980 kcal
Fat50 g
Saturated Fat15 g
Carbohydrate106 g
Sugar8 g
Dietary Fiber8 g
Protein33 g
Cholesterol40 mg
Sodium1000 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.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Medium Bowl



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallot into 1/4-inch pieces. Roughly chop spinach. Cut mozzarella into 1/2-inch pieces. Peel, then mince or grate garlic.

Cook penne

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.

Make sauce

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add tomato sauce base, spinach, half the garlic and 2 tsp Italian Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Marinate mozzarella and toast garlic ciabatta

Add 2 tbsp oil (dbl for 4 ppl), remaining Italian Seasoning and 1/4 tsp garlic to a medium bowl. (NOTE: Reference garlic guide.) Add mozzarella. Season with salt and pepper, then gently stir to coat. Halve ciabatta. Arrange ciabatta on an unlined baking sheet, cut-side up, then top with half the mozzarella. Toast in the middle of the oven until cheese melts, 4-6 min. (TIP: Keep an eye ciabatta so they don't burn!)

Finish penne

Add sauce, reserved pasta water, sun-dried tomato pesto and half the Parmesan to the pot with penne. Season with salt and pepper, to taste, then stir to coat, 1-2 min.

Finish and serve

Cut garlic ciabatta into triangles.Divide penne between plates. Top with remaining mozzarella.Drizzle balsamic glaze over top.Sprinkle with remaining Parmesan and chili flakes, if desired.Serve garlic ciabatta alongside.