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BUCKWHEAT FLOUR PENNE WITH SPINACH AND KATIKI SAUCE

  • PREPARATION

    15 min

  • COOKING

    25 min

  • DIFFICULTY

    Easy

INGREDIENTS

(3-4 servings)

  •  240 g Grecian Living buckwheat flour penne
  •  30 g spinach washed and trimmed
  •  1 tablespoon katiki cheese
  •  30 g wine
  •  6 g dill
  •  6 g fresh mint
  •  1 scallion
  •  1 small onion
  •  7 cherry tomatoes
  •  juice of one lemon
  •  salt
  •  pepper
  •  olive oil

PROCESS

  1. Boil the pasta in salted water for 12 minutes.
  2. Drain and rinse the pasta and add some olive oil while stirring.
  3. Finely chop dill, mint, scallion and onion.
  4. Cut the cherry tomatoes in two.
  5. Heat a frying pan in medium heat.
  6. Cook the spinach.
  7. Add the onion.
  8. When the onion turns golden, remove the pan from the heat.
  9. Add salt, pepper and dill and let it cool down.
  10. Process the spinach mixture with half a glass of water and lemon juice in the blender.
  11. Heat a frying pan over medium heat.
  12. Cook the cherry tomatoes and scallion.
  13. Add wine and cook until alcohol is reduced.
  14. Add the spinach sauce and boiled pasta.
  15. Cook over high for 2 minutes until the mixture thickens and remove from the heat.
  16. Add 1 tablespoon katiki cheese, mix and serve with grated cheese

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