Fresh Penne with Spinach, Ricotta, and Tomato-Olive Tapenade
Ricotta and our spinach-parsley puree form a creamy sauce for fresh whole wheat penne, while a tomato-olive tapenade provides a bright and briny finish.
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Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Wooden spoon
- Measuring spoon
- Tongs
Ingredients
- 7 ounces Talluto’s fresh whole wheat penne
- 5 ounces organic grape or cherry tomatoes
- 1 ounce pitted Kalamata olives
- 1 organic lemon
- Sunbasket spinach-parsley puree (EVOO - spinach - parsley)
- ½ cup fresh ricotta
- Sunbasket Mediterranean herb blend (granulated garlic - dried thyme - dried oregano)
- 3 ounces organic baby spinach or other leafy greens
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