Red White and Green Mini Penne
Bursting with vibrant colors and fresh flavors, Red White and Green Mini Penne is the ultimate quick and easy pasta dish that’s as beautiful as it is delicious. Featuring tender mini penne pasta tossed with juicy cherry tomatoes, creamy mozzarella balls, and bright, leafy baby spinach, this recipe is a feast for the eyes and the palate. A fragrant garlic-infused olive oil sauce, a touch of spicy red chili flakes, and a finishing sprinkle of parmesan cheese elevate the dish to gourmet status, while fresh basil adds an irresistible aromatic touch. Perfect for busy weeknights or casual gatherings, this 25-minute recipe delivers bold Italian-inspired flavors in every bite, making it a crowd-pleaser that’s both wholesome and indulgent. Serve it as a hearty main dish or pair it with a side salad for a perfectly balanced meal!
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Recipe Information
Ingredients
- 300 grams mini penne pasta
- 200 grams cherry tomatoes
- 150 grams fresh mozzarella balls (bocconcini)
- 100 grams baby spinach
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 10 leaves fresh basil leaves
- 0.5 teaspoons red chili flakes
- 50 grams parmesan cheese (grated)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Add the mini penne pasta to the boiling water and cook according to the package instructions (usually 8-10 minutes) until al dente. Drain and set aside, reserving 1 cup of pasta water.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
Add the baby spinach to the skillet and cook for another 2-3 minutes, stirring, until it wilts.
Reduce the heat to low and gently fold in the cooked mini penne pasta. Add a splash of reserved pasta water (about 2-3 tablespoons) to loosen the sauce if needed.
Tear the fresh basil leaves and add them to the pasta along with the red chili flakes, salt, and black pepper. Toss to combine.
Add the fresh mozzarella balls to the skillet, stirring gently to slightly melt the cheese but keeping the pieces intact.
Serve immediately, garnishing with a sprinkle of grated parmesan cheese. Enjoy your vibrant and flavorful Red White and Green Mini Penne!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
