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Sun-Dried Tomato Pesto and Spinach Penne

Sun-Dried Tomato Pesto and Spinach Penne

with Marinated Mozzarella and Garlic Ciabatta

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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 in this creamy pasta with marinated mozzarella. It's a richly satisfying meal that will bring a touch of summer to your dinner table!

Tags:Veggie
Allergens:Milk/LaitSulphites/SulfiteTree Nut/NoixWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(ContainsMilk/Lait, Sulphites/Sulfite)

113 g

Baby Spinach

80 g

Roma Tomato

6 g

Garlic

56 g

Onion, chopped

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

170 g

Penne

(ContainsWheat/Blé)

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Oil*

2.25 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat55 g
Saturated Fat10 g
Carbohydrate107 g
Sugar8 g
Dietary Fiber10 g
Protein28 g
Cholesterol30 mg
Sodium960 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high.Wash and dry all produce.

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. While water comes to a boil, cut tomato into 1/2-inch pieces. Cut mozzarella into 1/2-inch pieces, then season with salt and pepper. Peel, then mince or grate garlic.

2

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

3

While walnuts toast, 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 strain and return penne to the same pot, off heat.

4

While penne cooks, heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add tomato sauce base, tomatoes, half the garlic and 2 tsp Italian Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Stir in pesto, then remove from heat.

5

Add remaining garlic, remaining Italian Seasoning and 2 tbsp oil (dbl for 4 ppl) to a medium bowl. Add mozzarella pieces, then season with salt and pepper. Gently stir to coat. Arrange ciabatta on a baking sheet, cut-side up, then top with marinated mozzarella. Broil in the middle of the oven, until ciabatta are golden-brown and cheese is melted, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

6

Add sauce, spinach, reserved pasta water and half the Parmesan to the large pot with penne. Stir until spinach wilts, 1-2 min. Cut garlic ciabatta into triangles. Divide pasta between plates and sprinkle walnuts and remaining Parmesan over top. Serve garlic ciabatta alongside.