Tomato Basil and Spinach Penne


Tomato Basil and Spinach Penne – a healthier and delicious tomato basil and spinach penne with gluten free pasta. A simple and beautiful recipe to make.

  • 16 oz gluten free penne I used rice pasta
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 540 ml 19 fl oz can of diced tomatoes
  • 2 cups fresh spinach
  • 1/4 cup Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1/4 1 oz cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil chopped
  1. Cook the penne according to package instructions, but leave it a little bit al dente, as it will soak up some of the sauce.
  2. In a large skillet heat the olive oil. Add chopped onion and garlic to skillet and cook for about 2 minutes until onion is translucent and soft. Add the diced tomatoes, including the juice. Stir and cook for about 3 minutes. Add spinach and stir, let cook until spinach wilts. Add yogurt and almond milk and stir. Add Parmesan cheese and basil, season with salt and pepper and cook for about 3 or 4 more minutes.
  3. Add the pasta to the skillet and toss well.
  4. You can garnish with additional fresh basil before serving.

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