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Recipe: Mini Penne with Fresh Vegetables
Ingredients for 4 people

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1 box Barilla® Mini Penne
1/3 cup extra virgin olive oil
1/3 cup green onion sliced
1 ½ cup fennel julienne (reserve top for garnish)
1 pint cherry tomato
9 ounces fresh baby spinach
1/3 cup romano cheese grated

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Mini Penne with Fresh Vegetables

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PREPARATION TIME
15 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Short shapes, Mini Cuts, Classic Blue Box, Main course, 10 minutes, 5 minutes, 20 minutes, Cherry tomato , Fennel , Pecorino Romano Cheese , Spinach, Spring, Summer

Ingredients for 4 people

1 box Barilla® Mini Penne
1/3 cup extra virgin olive oil
1/3 cup green onion sliced
1 ½ cup fennel julienne (reserve top for garnish)
1 pint cherry tomato
9 ounces fresh baby spinach
1/3 cup romano cheese grated

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Ingredients

Preparation 5 minutes preparation + 10 minutes cooking

Bring a large pot of water to a boil. Sauté green onions with oil in a large skillet over medium heat for 2 minutes.

Add fennel sliced very thin and cherry tomatoes. Season with salt and pepper.

Increase the heat and cook until the tomatoes are slightly blistered and the fennel is thoroughly cooked. Stir in spinach until cook until wilted.

Meanwhile, cook Mini Penne according to package directions. Drain reserving a little cooking water.

Combine pasta with sauce mixture in the skillet. Add reserved cooking liquid and cook until the liquid is completely reduced.

Stir in cheese and fennel tops before serving.

Products (1)

Mini Penne

Try Barilla Classic Blue Box's Mini Penne. This miniature type of Penne is great at holding sauce, and goes great with many sauces and baked pasta dishes.

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