Spinach, Cipollini, & Cheddar ZENB Pasta Bake
PREP TIME 20 minutes
COOK TIME 27 minutes
TOTAL TIME 47 minutes
Serving Size: 737g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
This recipe uses small, seasonal Italian onions called Cipollini. They have a sweet flavor that is fantastic when roasted and caramelized. Combine that with ZENB Elbows Pasta, spinach, cheddar, and more and you’ll love this pasta bake. Plus, you will love that this is low calorie, low fat, low cholesterol, and a good source of vitamin A.
- 2 cups (6 ounces) ZENB Elbow Pasta made with 100% Yellow Peas, uncooked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 pound cipollini onions, peeled, trimmed, quartered
- 1 sprig fresh thyme
- 2 cups vegetable stock
- 1/4 cup white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cups loosely packed baby spinach
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoons grated Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon fresh lemon juice
Heat oven to 375°F. Cook ZENB Pasta 2 minutes less than directed on package; drain.2.
Meanwhile, heat oil and butter in medium cast iron or ovenproof skillet on medium-high heat. Add onions and thyme; cook 5 minutes stirring occasionally until golden. Add stock, wine, salt & pepper. Bring mixture to a low boil; cook 3-4 minutes or until onions are tender. Remove and discard thyme sprig; stir in spinach. Cook 1-2 minutes or until just wilted.3.
Remove pan from heat. Add pasta, ¼ cup cheddar, Parmesan, parsley and lemon juice; mix gently until well combined. Sprinkle top with remaining cheese. Bake covered, 15 minutes or until edges are bubbling and cheese is melted.
Cipollini onions are small, squat Italian onions in-season in the fall. They have an extremely high sugar content and are fantastic roasted and caramelized to bring out their sweet flavor. Look for them near fresh pearl onions in the produce department.
The easiest way to peel cipollini onions is to place them in a saucepan of boiling water for 2 min. and drain. When cool enough to handle, trim off the root and stem. The skins should then easily slip off.
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