Recipe

Dinner

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Penne Pasta
Extra Virgin Olive Oil
Red Onions
, thinly sliced
Garlic Cloves
, pressed or minced
Roma Tomatoes
, seeded then chopped
Fresh Baby Spinach
, roughly chopped if leaves are large
Balsamic Vinaigrette
, NOT balsamic vinegar
Balsamic Vinaigrette
, NOT balsamic vinegar
Parmesan Cheese | Feta Cheese
Salt & Black Pepper

Pasta Fresca

Total time: 20 min
Servings: 4
Equipment: Stove
  • 12 oz. Penne Pasta
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/2 Red Onions, thinly sliced
  • 6 Garlic Cloves, pressed or minced
  • 1 lb. Roma Tomatoes, seeded then chopped
  • 5 oz. Fresh Baby Spinach, roughly chopped if leaves are large
  • 1/4 c. Balsamic Vinaigrette, NOT balsamic vinegar
  • 2 tbsp. Balsamic Vinaigrette, NOT balsamic vinegar
  • 1 tbsp. Parmesan Cheese | Feta Cheese
  • 1/4 tsp. Salt & Black Pepper
  • Bring a large pot of water to a boil then season generously with salt and add penne. Cook until al dente then drain pasta and set aside. Keep the cooking pot out as you’ll use it again at the end.
  • When the pasta is halfway done cooking, heat extra virgin olive oil in a large, 12"+ skillet over a heat that’s a touch above medium. Add red onion, season with salt and pepper, then sauté until crisp-tender, 3–4 minutes.
  • Add garlic then sauté until very fragrant and light golden brown, 1–2 minutes, being very careful to not let it burn.
  • Add tomatoes then sauté until they begin to soften, 1 minute, using the juices to help scrape up any brown bits from the bottom of the skillet.
  • Add baby spinach, then sauté until it begins to wilt, 1 minute — I like to switch over to tongs to help mix all the vegetables up. If pasta is still cooking at this time, remove the skillet from heat, so spinach doesn’t overcook.
  • Place the pasta cooking pot back over low heat then add Balsamic Vinaigrette, drained pasta, and spinach mixture then stir until the dish is heated through and spinach is tender. Scoop into bowls, then top with Parmesan or feta cheese.