Penne Tricolore

READY IN: 15mins
Recipe by SugaredAlmond

This tastes really fresh and summery, and is really quick to make. Fresh homemade pesto is really nice if you have some to hand, but shop-bought will do.

Top Review by MathMom.calif

We really enjoyed this. I just made some homemade pesto last week, so I finished it up on this recipe. I really enjoyed the pesto flavor along with the sundried tomatoes, spinach and creamy goat cheese. The pine nuts didn't add a lot to the dish for me, and when I make this again I may omit them. I couldn't find a red chili pepper at my local store, so I used half of an Anaheim pepper. I guess we don't eat such large portions. This recipe served our family of four. Will make again. Thanks! :)

Ingredients Nutrition

Directions

  1. Roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220C oven for about 10 minutes, until just beginning to burst.
  2. Heat the remaining oil until just beginning to sizzle and add garlic and chili. Immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
  3. Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
  4. Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
  5. Serve with Parmesan if you wish.

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