Penne with Greek Yogurt Caesar Sauce

2 Reviews
  • Prep 45 m
  • Cook 10 m
  • Total 55 m
Servings: 6


  • 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


  1. 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.
  2. 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.
  3. 3. Add the Parmesan to the skillet and whisk until it is melted.
  4. 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.
  5. 5. Taste and adjust the salt and pepper as needed. Serve warm garnished with grated Parmesan.

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