Prep:
10 min
|
Cook:
10 min
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)
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½ lb. penne pasta (8 oz.)
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1 small onion, diced
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2 cloves garlic, minced
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1 tbsp. olive oil
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15 oz. can of diced fire-roasted tomatoes
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½ tsp. dried oregano
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1 pinch red pepper flakes, or to your taste
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salt and fresh ground pepper, to taste
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¼ cup Parmesan cheese, grated fine
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extra Parmesan for sprinkling atop finished pasta when serving
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5 oz. fresh baby spinach
Steps (5)
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Step 1Bring 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.
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Step 2While 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.
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Step 3Add the Parmesan to the skillet and whisk until it is melted.
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Step 4Add 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.
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Step 5Taste and adjust the salt and pepper as needed. Serve warm garnished with grated Parmesan.
