Creamy tomato and spinach penne pasta

Creamy tomato and spinach penne pasta

This delish vegetarian creamy tomato and spinach pasta dish is fast, easy to prepare and the perfect weeknight dinner.

Serves 4 – 6


250 g penne pasta
30 ml (2 T) olive oil
1 onion, chopped
1 clove of garlic, crushed
1 x 410 g can Rhodes Tomato Italian Style
30 ml (2 T) Rhodes Tomato Paste
salt and freshly cracked black pepper
65 ml (¼ C) plain yoghurt
100 g fresh baby spinach leaves, washed
65 ml (¼ C) grated parmesan cheese



Bring a large saucepan of water, with salt added, to the boil. Add the penne pasta and cook over high heat until tender. Drain and set aside. In a medium saucepan, heat the oil and add the onion. Fry over medium heat until the onion is tender and then add the garlic and fry for a few minutes more. Add the Rhodes Tomato Italian Style and the Rhodes Tomato Paste and stir well. Bring the sauce to the boil and then reduce the heat to a simmer. Stir in the yoghurt. Season the sauce to taste with salt and pepper. Add the penne pasta and heat through. Add the spinach and stir for a few minutes until wilted. Remove from the heat and stir in half of the parmesan cheese. To serve, sprinkle with the remaining parmesan.

*Recipe courtesy of

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