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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!

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Fresh Mozzarella


¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(ContainsMilk/Lait, Sulphites/Sulfite)

113 g

Baby Spinach

80 g

Roma Tomato

6 g


56 g

Onion, chopped

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

170 g



1 unit

Ciabatta Roll


¼ cup

Parmesan Cheese, shredded


Not included in your delivery

3 tbsp


2.25 tsp


0.13 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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!)


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.