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Whole wheat penne with spinach and corn

preperation 10΄ Preparation
cup 20΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Penne Rigate Whole Wheat

500 g MISKO Penne Rigate Whole Wheat

2 cloves of garlic, grated

350 g corn, fresh or frozen

500 g spinach, coarsely chopped

100 g Manouri cheese, crushed

olive oil


freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Penne Rigate Whole Wheat. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.

In the same pot, heat up 2 tbsp. olive oil on medium heat. Saute the garlic for 1 minute.

Add the corn and saute for another 1-2 minutes.

Add the spinach, salt and freshly ground pepper and sauté for 5-6 minutes until the spinach has wilted.

Put the pasta in the saucepan, stir and remove from the heat.

Serve hot with crushed Manouri cheese.

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