Sun-Dried Tomato Pesto and Spinach Penne
with Marinated Mozzarella and Garlic Ciabatta- Wheat
- Milk
- Sulphites
- Barley
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!
Ingredients
170 g
Penne
(Contains: Wheat)
125 g
Fresh Mozzarella
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk)
56 g
Baby Spinach
50 g
Shallot
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: Wheat, Barley)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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!)
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.
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.
