Penne with Greek Yogurt Caesar Sauce

Prep: 45 min
Cook: 10 min
Total: 55 min
Servings: 6

Reviews (2)

Rated 4.5/5 based on 2 customer reviews

Step By Step

Ingredients (12)

¾ cup Hidden Valley^® Greek Yogurt Creamy Caesar
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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Reviews
(2)

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Rated 4 out of 5 by BelleCucina3 from Pasta with a Simple Tasty twist Was looking for a hearty dinner recipe, but different from the standard ones I do regularly. With a simple tomato base, made creamy by the addition of the Greek yogurt ranch, it was a warm and comforting dinner, with a sneak in of some veggies in a winning pasta dish. I would recommend just adding the Parmesan to the top at the end, as it did not blend in well in the sauce but added a great flavor on top.

Date published: 2017-05-15

Rated 5 out of 5 by Khaleda0008 from i bought it yesterday to try this recipe, i am glad that i tried. Its really delicious that my picky eater children loved it!

Date published: 2016-07-29