Penne with Greek Yogurt Caesar Sauce

Rated 4.5/5 based on 2 customer reviews
  • Prep: 45 min
  • Cook: 10 min
  • Total: 55 min
  • Servings: 6

Ingredients (12)

  • ½ lb. penne pasta (8 oz.)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp. olive oil
  • 15 oz. can of diced fire-roasted tomatoes
  • ½ tsp. dried oregano
  • 1 pinch red pepper flakes, or to your taste
  • salt and fresh ground pepper, to taste
  • ¼ cup Parmesan cheese, grated fine
  • extra Parmesan for sprinkling atop finished pasta when serving
  • 5 oz. fresh baby spinach

Steps (5)

  • Step 1
    Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (according to package directions). Drain the pasta in a colander.
  • Step 2
    While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes. Add the diced tomatoes with juices, dressing, oregano, red pepper flakes, salt and some freshly cracked pepper to the skillet. Stir to combine.
  • Step 3
    Add the Parmesan to the skillet and whisk until it is melted.
  • Step 4
    Add the fresh spinach and gently stir it into the sauce until it has wilted (3–5 minutes). Add the pasta and stir until it is well-coated.
  • Step 5
    Taste and adjust the salt and pepper as needed. Serve warm garnished with grated Parmesan.

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