John Myers
Penne in Light Spinach Cream Sauce
The perfect penne in light spinach cream sauce recipe with a picture and simple step-by-step instructions.
- 5 piece Frozen spinach leaves
- 0,5 piece Zucchini
- 1 piece Onion
- 2 piece Tomatoes
- 1 a cup Cream
- 2 Toes Garlic
- Parmesan
- Salt
- Pepper from the grinder
- Tarragon
- Honey
- 250 g Penne
- Peel the onion, cut in half and cut into thin strips. Fry in the pan with olive oil. Cut the zucchini into small cubes and fry them as well. Add a little honey and let everything caramelize a little. Add the spinach and fry briefly. Add salt, pepper and tarragon and pour the cream on top. Cut the tomatoes into cubes and add to the sauce. Add a dash of water and a handful of Parmesan. Add 2-3 tablespoons of olive oil.
- Boil the penne in salted water. Pour a little of the sauce onto the cooked penne and mix in. Spread on plates, a spoonful of sauce on top and some Parmesan.
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