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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!

Tags:
Veggie
Optional Spice
Low CO2
Quick Prep
Allergens:
Wheat
Milk
Barley

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

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 tsp

Chili Flakes

3 unit

Garlic, cloves

1 tbsp

Italian Seasoning

1 unit

Cream Cheese

(Contains Milk)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1020 kcal
Fat55 g
Saturated Fat19 g
Carbohydrate101 g
Sugar8 g
Dietary Fiber8 g
Protein34 g
Cholesterol55 mg
Sodium1060 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.

Utensils

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

Instructions

Prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Garlic Guide for Step 3: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 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
2

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup (2/3 cup) pasta water, then drain and return penne to the same pot, off heat.

Marinate mozzarella and toast garlic ciabatta
3

Meanwhile, add 2 tbsp (4 tbsp) oil, 1 tsp (2 tsp) Italian Seasoning and 1/4 tsp (1/2 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 on an unlined baking sheet, cut-side up, then top with half the marinated mozzarella.Toast in the middle of the oven until cheese melts, 4-6 min. (TIP: Keep an eye ciabatta so they don't burn!)

Make sauce
4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then shallots. Cook, stirring often, until softened, 2-3 min. Add cream cheese, spinach, remaining garlic and 2 tsp (1 tbsp) Italian Seasoning. Cook, stirring often, until fragrant and cream cheese softens, 1-2 min.

Finish penne
5

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
6

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