Spinach, Cipollini, & Cheddar ZENB Pasta Bake

SERVES 2

PREP TIME 20 minutes

COOK TIME 27 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 737g
Servings: 2

Calories: 640

Amount per Serving*% Daily Value
Total Fat21g27%
Saturated Fat5g25%
Trans Fat0g
Cholesterol40mg13%
Sodium1220mg53%
Carbohydrates74g27%
Dietary Fiber15g54%
Total Sugar10g
Protein27g
Vitamin A80%
Vitamin C20%
Vitamin Dmcg0%
Calcium403mg30%
Iron7mg40%
Potassium853mg20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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.

INGREDIENTS

  • 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

INSTRUCTIONS

1.

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.

Tasty Tips

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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