This simple Penne with Spinach recipe is a great dish for the spring or summertime. All you need to do is combine a few ingredients and you’ll create a very flavorful dish.
Of course fresh ingredients are essential to this recipes. When a recipes calls for spinach I usually use fresh baby spinach. It’s more tender and sweeter than mature spinach. Studies also have shown that baby spinach is more concentrated with nutrients.
The best thing about this Penne with Spinach recipe is it’s versatility. I’ll add a little Gorgonzola cheese or ricotta to give the pasta a creamy texture. Also, adding a few pine nuts adds to the flavor of the dish.
1 pound of Penne
2 Tbls of extra virgin olive oil
1 Tbls of butter
1 small yellow onion
2 cloves of garlic, chopped
1 pound of fresh baby spinach, washed and stems removed
4oz of Gorgonzola cheese
2 Tbls of pine nuts, toasted
1 tsp of salt
1 tsp of fresh grated black pepper
1/4 cup of fresh grated Parmesan cheese
In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 minutes.
In a large frying pan saute the onions and garlic in the oil and butter until tender.
Add the spinach and saute until wilted.
Toss in the Gorgonzola and pine nuts.
Drain the pasta.
Toss the pasta with the spinach mixture.
Season with salt and pepper
Sprinkle Parmesan over the top.
serve with extra Parmesan
Serves 4 people
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