Spinach Penne Toss Recipe

Name: Spinach Penne Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked penne pasta; 1 medium sweet red pepper, julienned; 1 medium onion, sliced; 1 tablespoon olive oil; ¼ cup olive oil; 1 (6 ounce) packagefresh Baby Spinach; ¾ cup crumbled cooked bacon; ½ cup crumbled feta cheese; ½ cup sun-dried tomato packed in oil, chopped; 2 tablespoons cider vinegar; ¼ teaspoon pepper; ⅛ teaspoon salt

Servings: persons

2 cups uncooked penne pasta
1 medium sweet red pepper, julienned
1 medium onion, sliced
1 tablespoon olive oil
¼ cup olive oil
1 (6 ounce) packagefresh Baby Spinach
¾ cup crumbled cooked bacon
½ cup crumbled feta cheese
½ cup sun-dried tomato packed in oil, chopped
2 tablespoons cider vinegar
¼ teaspoon pepper
⅛ teaspoon salt

1
Cook pasta according to package directions.
2
Meanwhile, in a large skillet, saute red pepper and onion in the 1 T. of olive oil for 3-4 minutes or until tender.
3
Drain pasta and place in a serving bowl.
4
Add the red pepper mixture, spinach, bacon, feta cheese and tomatoes.
5
Ina jar with a tight-fitting lid, combine the vinegar, pepper, salt and the 1/4 cup olive oil; shake well.
6
Drizzle over pasta spinach mixture and toss to coat.

938

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 12 ingredients. The key ingredients include: 2 cups uncooked penne pasta, 1 medium sweet red pepper, julienned, 1 medium onion, sliced, 1 tablespoon olive oil, and more.

Yes, Spinach Penne Toss 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.

Spinach Penne Toss

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