Simple Spinach Penne

    25 minutes

    This is a colourful pasta dish which is very easy to make. Serve with a tossed salad and freshly grated parmesan cheese for a great meal.

    103 people made this

    Serves: 6 

    • 250g penne pasta
    • 1 (400g) tin chopped tomatoes
    • 1/8 teaspoon chilli flakes
    • 120g fresh spinach, washed and chopped
    • 60g cream cheese
    • 1/4 teaspoon ground nutmeg

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot filled with salted water to a boil. Add penne and cook until tender but still firm, about 12 minutes.
    2. Meanwhile, in a medium sized non-reactive pan, combine tomatoes and chilli flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
    3. Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

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    Reviews in English (92)


    This turned out well after a few alterations. I doubled the amount of spinach, and it was just enough. The diced tomatoes weren't enough, so I added a little bit of extra tomato sauce and about half a jar of alfredo sauce with mushrooms, and only then was it creamy enough. From what other reviews said, I added a little bit of salt and black pepper as well as a few teaspoons of dried oregano. My roommates loved it, but it definitely needed the extra ingredients.  -  06 Apr 2003  (Review from Allrecipes USA and Canada)


    Yummy! This is creamy & light all at the same time. I probably used 4-6 oz of spinach; our precleaned bags are 9 oz. Just use whatever will fit in your pot. Try making it with whole wheat pasta for a good for you meal. If your family doesn't like whole wheat pasta (like mine) try Barilla Plus (in a yellow box). It tastes like white pasta, but has the health benefits of whole wheat pasta.  -  23 Mar 2005  (Review from Allrecipes USA and Canada)


    This is so good! The nutmeg gives it a different but good taste. I doubled the red pepper flakes, used 6 oz. of baby spinach (definitely do the 6 oz instead of 4), and used fat free cream cheese. I also added 1/3 tsp. black pepper, a dash of salt, 1/3 tsp. oregano, 1/3 tsp. thyme and 1/4 tsp. garlic powder. Helped a lot. I have also made this when I did not have cream cheese by doing 3/4 cup skim milk and 1/3 cup margarine to make a cream sauce and added parmesan directly to it. Tastes a little different but is a great substitution. Works fine with macaroni noodles too.  -  28 Nov 2005  (Review from Allrecipes USA and Canada)