Pasta With Chilli Tomatoes & Spinach
Indulge in a delightful culinary experience with this hearty and flavorful Wholemeal Penne with Tomato and Spinach recipe. With a touch of red wine adding depth to the sauce, each bite showcases a harmonious blend of aromatic garlic, zesty onion, and a hint of spice from chili flakes. The tender spinach leaves add a vibrant pop of color, and when tossed with wholemeal penne, the dish transforms into a wholesome and satisfying meal. Finish it off with a generous sprinkle of grated Parmesan for a finishing touch of savory perfection. Each forkful promises a symphony of flavors that will elevate your dining experience to new heights.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- ½ tsp dried chilli flakes
- 200g wholemeal penne pasta
- 400g can chopped tomatoes
- 100ml red wine
- ½ tsp dried oregano
- 125g bag young spinach leaves
- 25g parmesan or vegetarian alternative, grated
Instructions
- Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
- Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
- Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 524 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 0.7 milligram of sodium
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