Barilla® Penne

with Fresh Vegetables & Italian Herbs

Blue Box Penne

Made with

Barilla Penne

  • Prep
  • Cook
  • Skill

  • 370
  • 53.0G
  • 12.0G
  • 14.0G


Ingredients for 8 people

  • 1 box Barilla® Penne
  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup Green Onion, Sliced
  • 1 1/2 cup Fennel, Julienne, Reserve Top For Garnish
  • 1 pint Cherry Tomato
  • 9 ounces Fresh Baby Spinach
  • 1/3 cup Romano Cheese, Grated


  • Bring a large pot of water to a boil.
  • Saute green onions with olive oil in a large skillet over medium heat for 2 minutes.
  • Add fennel sliced very thin and cherry tomatoes. Season with salt and pepper. Increase the heat and cook until the tomatoes are slightly blistered and the fennel is thoroughly cooked.
  • Stir in spinach until cook until wilted. Meanwhile, cook pasta according to package directions. Drain reserving a little of the pasta cooking water.
  • Combine pasta with sauce mixture in the skillet. Add reserved cooking water and cook until the liquid is completely reduced. STIR in cheese and fennel tops before serving.
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