| 1 box | Piccolini® Mini Penne |
| 1/3 cup | extra virgin olive oil |
| 1/3 cup (3 whole) | green onions, sliced |
| 1-½ cup (1 bulb) | fennel, julienne, reserve top |
| 1 pint | cherry tomatoes |
| to taste | salt |
| to taste | freshly ground black pepper |
| ½ bag (9 ounces) | fresh baby spinach |
| 1/3 cup | Parmigiano cheese, grated |
BRING a large pot of water to a boil.
SAUTE 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 Piccolini® Mini Penne according to package directions. Drain reserving a little cooking water.
COMBINE Piccolini Mini Penne 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.