Greek Penne Recipe

Name: Greek Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box penne or (16 ounce) box rigatoni pasta; 5 teaspoons olive oil; 2 tablespoons pine nuts; 4 cloves minced garlic; 1 package frozen chopped spinach, thawed and drained; 4 plum tomatoes, chopped; 1/2 cup cottage cheese; 4 ounces feta cheese; 1 teaspoon oregano; salt & pepper; parmesan cheese

Servings: persons

1 (16 ounce) box penne or (16 ounce) box rigatoni pasta
5 teaspoons olive oil
2 tablespoons pine nuts
4 cloves minced garlic
1 package frozen chopped spinach, thawed and drained
4 plum tomatoes, chopped
1/2 cup cottage cheese
4 ounces feta cheese
1 teaspoon oregano
salt & pepper
parmesan cheese

1
Start cooking pasta in large pot of boiling water.
2
In skillet, add 3 tsp olive oil and cook garlic slightly.
3
Add pine nuts and cook 2 minutes.
4
Stir in spinach and tomatoes and cook 3 minutes.
5
In a bowl combine cheeses, add oregano, salt, and pepper.
6
When pasta is cooked, add 1/2 to large bowl and drizzle with 1 tsp olive oil.
7
Add remaining pasta and drizzle with 1 tsp olive oil.
8
Toss well.
9
Add spinach mixture to pasta and toss.
10
Add cheese mixture and toss.
11
Top with parmesan cheese to taste.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 ounce) box penne or (16 ounce) box rigatoni pasta, 5 teaspoons olive oil, 2 tablespoons pine nuts, 4 cloves minced garlic, and more.

Yes, Greek Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Penne

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