Mini penne with asparagus tips and spinach cream

Name: Mini penne with asparagus tips and spinach cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Mini Penne Rigate pasta 2 cups; Asparagus 7 oz; Spinach 7 cups; Basil 20 tsp; Scamorza (provola) cheese 1.1 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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307

Calories per serving

Vegetarian

Energy Kcal 307
Carbohydrates g 43.1
of which sugars g 3.8
Protein g 11.1
Fats g 10
of which saturated fat g 2.31
Fiber g 3.7
Cholesterol mg 8
Sodium mg 402

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

So, let's talk about this amazing mini penne pasta with asparagus tips and spinach cream sauce. It's a playful Italian twist that's just perfect for spring meals, especially Father's Day. Really, this dish is all about showcasing the freshness of seasonal veggies. The tender asparagus bits look like little mustaches—pretty fun for Dad, right? Plus, that creamy spinach? Total Popeye vibes, bringing strength to mind. Italians are big on fresh ingredients, so you'll find dishes like this popping up all over the place when spring hits, and veggies are at their best.

Thing is, the mini penne really grabs that creamy sauce. So, every bite is just, well, super tasty. It is all moist, colorful, and looks seriously inviting on the table—especially if you get a little creative with the presentation. Some folks even arrange the asparagus like green whiskers. And you know, maybe add some edible flowers? Why not!

Now, creamy asparagus pasta isn't just about taste. It’s really a healthy way to switch up the usual pasta scene. Combining the spinach pasta recipe with penne with asparagus and spinach means loads of greens but super super flavorful. Kids totally love spotting those fun shapes, while adults dig how the flavors blend: the tangy earthiness of asparagus and the velvety spinach just mix beautifully with the little pasta tubes.

And listen, in different regions of Italy, they often add some local cheese or drizzle a bit of olive oil for that extra richness, making each bite even more creamy and golden. Whether it's for a special occasion or just to add a bright, veggie-packed twist, this vegetarian pasta dish feels like a spring celebration. It's simple, colorful and just a bit imaginative. Pretty much, it's an easy way to bring a touch of Italy to your table, offering a delicious escape into the season's flavors.

INGREDIENTS: Mini Penne Rigate pasta 2 cups (190 g); Asparagus 7 oz (200 g); Spinach 7 cups (200 g); Basil 20 tsp (10 g); Scamorza (provola) cheese 1.1 oz (30 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Mini penne with asparagus tips and spinach cream

To prepare mini penne with asparagus tips and spinach cream, start by cleaning the asparagus. First, remove the end of the stalk 1, then set aside the tips and cut the rest into slices 2. Take the tips and cut them in half 3.

Set aside the asparagus for a moment and start cooking the spinach. Pour a drizzle of oil into a pan, add the spinach 4, cover with a lid 5, and let cook over low heat for 3-4 minutes, until wilted 6. At this point, place a pot filled with salted water on the stove, which will be used to cook the pasta.

Then pour a drizzle of oil into a pan 7, add the asparagus slices 8, and let them sauté over low heat for about 5 minutes 9.

In another pan, sauté the asparagus tips 10 for about 6-7 minutes until they are nicely golden. Meanwhile, take the scamorza cheese and cut it into rough pieces 12.

As soon as the water starts to boil, cook your mini penne 13, following the cooking times indicated on the package. Transfer the still warm spinach into a blender cup 14, add the basil leaves 15,

a ladle of cooking water 16 and blend everything with an immersion blender 17 until you get a smooth and velvety cream 18. Taste and adjust the salt if necessary.

As soon as the pasta is al dente, drain it, keeping some cooking water aside, and transfer it directly into the pan with the asparagus slices 19; adjust with pepper 20, add a ladle of cooking water 21 to bind everything and sauté for a few moments. If you prefer, you can add a drizzle of oil at this stage.

Lastly, add the pieces of provolone cheese 22 and continue to cook until it is completely melted 23. Place some spinach cream on each plate, add the pasta, and decorate with the asparagus tips. Your mini penne with asparagus tips and spinach cream are ready to be enjoyed 24.

Storage

It is recommended to consume the mini penne with asparagus tips and spinach cream immediately. Alternatively, they can be stored in an airtight container for up to 1 day.

Advice

If a bit of pasta is left over, no worries! You can gratin it in the oven by adding some Parmesan and other cheeses to taste!
If you prefer, you can replace the spinach with another seasonal vegetable.

For the translation of some texts, artificial intelligence tools may have been used.