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Penne with Spinach, Tomatoes and Feta


Penne with Spinach, Tomatoes and Feta
Recipe: Daleen van der Merwe
Serves: 4 
Preparation: 10 minutes
Cooking: 18 minutes
350 g uncooked pasta of your choice
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
225 g cherry tomatoes (about 1½ cups) 
¾ cup vegetable or chicken stock
1 package (180 g) fresh baby spinach 
¼ tsp salt 
¼ tsp pepper 
3—4 rounds feta cheese, crumbled
To Serve 
handful of chopped parsley
olive oil
Cook the pasta according to the packet instructions. 
Meanwhile, warm the olive oil in a large non-stick pan over medium heat. Add the onion and cook, stirring, for 4 minutes. 
Add the garlic and cook, stirring, for 30 seconds. 
Add the tomatoes and stock, bring to a simmer, and cook for 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush the tomatoes. 
Add the spinach and cook, stirring, for 2 minutes or until the leaves are wilted.
Drain the pasta, add the warm tomato-spinach sauce and half of the crumbled feta and toss. 
Season with salt and pepper. Spoon into a serving bowl and sprinkle the remaining feta over. Serve with some chopped parsley and a drizzle of olive oil. 

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