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Recipe details
Penne pasta with spinach and cream recipe
A quick, inexpensive penne pasta dinner with wilted baby spinach, cream, onion, garlic, and fresh tomato.
≈ 388 kcal/100 g · ≈ 529 kcal/serving
20 minEasyItalian-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
penne pasta125 g
olive oil7.5 ml
onion, chopped0.5 medium onion
garlic, chopped1 pcs
baby spinach leaves60 g
double cream or crème fraîche75 ml
salt1 g
freshly ground black pepper0.5 g
tomato, skinned, seeded, and roughly chopped1 medium tomato
Cookware and utensils
large pot
small frying pan
colander
chef's knife
cutting board
wooden spoon
Directions
01
Boil the penne in salted water according to the package instructions until tender.
Products
penne pasta — 125 g; salt — 1 g
Action
boil
Time
10 min
Temperature
100°C / 212°F
02
Heat the olive oil in a small frying pan.
Products
olive oil — 7.5 ml
Action
heat
Time
1 min
Temperature
medium heat, about 180°C / 350°F
03
Cook the chopped onion in the oil until softened but not browned.
Products
onion, chopped — 0.5 medium onion
Action
cook
Time
5 min
Temperature
medium heat, about 160°C / 320°F
04
Add the chopped garlic and baby spinach to the pan.
