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Tomato Basil and Spinach Penne

Joanna Cismaru, Jo Cooks
  • 30 minutes
  • Serves 6

INGREDIENTS

16 oz

gluten free penne (I used rice pasta)

1 tbsp

olive oil

1

large onion (chopped)

3 cloves

garlic (minced)

540 milliliters

can of diced tomatoes

2 cups

fresh spinach

1/4 cup

Greek yogurt

1/4 cup

unsweetened almond milk

1/4

cup freshly grated Parmesan cheese

1/4 cup

fresh basil (chopped)