Penne with spinach

  • Yield : 2 plates
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Penne with spinach

This is a really simple wholesome pasta using penne with spinach and Bechamel sauce  . It is ideally made with fresh baby spinach lightly steamed and cooked with the Bechamel sauce.


Step 1

Wash the spinach. I like to use the stems too if it is baby spinach else it is best remove the thick stems. Leave the water on the spinach as it is as it helps to cook the spinach. Set aside a few leaves of the spinach. For the rest for me the best way to cook spinach is to steam it in a steamer for 5-7 minutes till you see them wilt but retain their fresh green colour. Overcooking it will turn it to a khaki green colour which is not ideal. If you do not have a steamer, just put it in a pan, cover it and cook for 5 minutes to get the same result. Drain the spinach by squeezing the water out. Retain the water for use in the sauce. Finely chop the spinach and set aside.

Step 2

Make one portion of Bechamel sauce. Dilute it with the reserved spinach liquid. Once the sauce is ready add the spinach and stir for a bit. Set aside and prepare the pasta.

Step 3

Boil 2 litres of water and add two table spoons of sea salt. Add the Penne and boil till it is cooked al dente.

Step 4

Warm the sauce and add some freshly chopped spinach. This will make the sauce more attractive and give it a fresher green colour. Add the pasta and serve. Grated parmesan cheese on top is optional.

My Notes

1.You may use Farfelle or Macaroni Pasta in this recipe as an alternative
2. Baby Spinach fresh from our farm is what I got to use the last time. Highly recommended.

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