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Herb Garden Penne
(Published: )
Prep Time Cooking Time Servings
4 people
  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 4 large roma tomatoes, cut into thin wedges
  • 6 tablespoons chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 bunch spinach
  • Parmesan or feta cheese for garnish

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1. Cook pasta until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat.

3. Add garlic to skillet and sauté for 2 minutes.

4. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté for about 3 minutes.

5. Add spinach leaves to hot pasta; toss until spinach wilts.

6. Add tomato mixture and toss to blend.

7. Add enough of reserved pasta cooking liquid to moisten.

8. Season to taste with salt and pepper.

9. Sprinkle with remaining 2 tablespoons basil and cheese if using.

(You can substitute stock or broth for water when cooking the pasta for extra flavour).

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