Creamy Spinach Pasta
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
3 cup
cups of penne
-
1 tea spoon
olive oil
-
1
container of Le Grec spinach dip
-
2
bell peppers (color of your choice)
-
1
small onion
-
1 cup
snow peas
-
1
bunch of asparagus
-
1
zucchini
-
1 cup
baby spinach
-
3/4 cup
mild cheddar cheese
-
PREPARATION
- In a pot, bring salted water to a boil.
- Add the penne to the boiling water and cook as per the instructions on the pasta package.
- Drain the penne and set aside.
- In a cast iron, Dutch oven type of pan, brown the onions in olive oil.
- Add the diced peppers, snow peas, asparagus, and zucchini to the browned onions.
- Cook until the vegetables are tender.
- Add the penne, baby spinach, and the Le Grec spinach dip to the mix and stir all the ingredients together.
- Sprinkle the grated cheese and bake until the cheese is golden brown.
- Volia! Enjoy!
NOTES
| Imperial | Metric | |
|---|---|---|
| 3 cup | cups of penne | - |
| 1 tea spoon | olive oil | - |
| 1 | container of Le Grec spinach dip | - |
| 2 | bell peppers (color of your choice) | - |
| 1 | small onion | - |
| 1 cup | snow peas | - |
| 1 | bunch of asparagus | - |
| 1 | zucchini | - |
| 1 cup | baby spinach | - |
| 3/4 cup | mild cheddar cheese | - |
PREPARATION
- In a pot, bring salted water to a boil.
- Add the penne to the boiling water and cook as per the instructions on the pasta package.
- Drain the penne and set aside.
- In a cast iron, Dutch oven type of pan, brown the onions in olive oil.
- Add the diced peppers, snow peas, asparagus, and zucchini to the browned onions.
- Cook until the vegetables are tender.
- Add the penne, baby spinach, and the Le Grec spinach dip to the mix and stir all the ingredients together.
- Sprinkle the grated cheese and bake until the cheese is golden brown.
- Volia! Enjoy!
NOTES
For a heartier meal, add chicken breasts.
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
45 min
4
preparation | servings | 
difficulty | 
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 3 cup | cups of penne | - |
| 1 tea spoon | olive oil | - |
| 1 | container of Le Grec spinach dip | - |
| 2 | bell peppers (color of your choice) | - |
| 1 | small onion | - |
| 1 cup | snow peas | - |
| 1 | bunch of asparagus | - |
| 1 | zucchini | - |
| 1 cup | baby spinach | - |
| 3/4 cup | mild cheddar cheese | - |
PREPARATION
- In a pot, bring salted water to a boil.
- Add the penne to the boiling water and cook as per the instructions on the pasta package.
- Drain the penne and set aside.
- In a cast iron, Dutch oven type of pan, brown the onions in olive oil.
- Add the diced peppers, snow peas, asparagus, and zucchini to the browned onions.
- Cook until the vegetables are tender.
- Add the penne, baby spinach, and the Le Grec spinach dip to the mix and stir all the ingredients together.
- Sprinkle the grated cheese and bake until the cheese is golden brown.
- Volia! Enjoy!
NOTES
For a heartier meal, add chicken breasts.
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