🍲 Spicy Penne Ribollita Bowl

Name: Spicy Penne Ribollita Bowl
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g Penne pasta; 1 Dose (400g) White beans (canned); 2 Stk Carrots; 2 Stk Celery stalks; 100 g Spinach (fresh); 400 ml Passata (strained tomatoes); 2 EL Tomato paste; 1 TL Chili flakes; 30 g Parmesan

450 kcal · 40 min · 4 servings

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Ingredients

200 g Penne pasta
1 Dose (400g) White beans (canned)
2 Stk Carrots
2 Stk Celery stalks
100 g Spinach (fresh)
400 ml Passata (strained tomatoes)
2 EL Tomato paste
1 TL Chili flakes
30 g Parmesan

Instructions

1. Cook the penne pasta in salted water until al dente (firm to the bite).
2. Wash and finely dice the carrots and celery.
3. Heat olive oil in a pot and sauté the vegetables for 5 minutes.
4. Stir in the tomato paste and chili flakes and sauté for 1 minute.
5. Pour in the passata and the drained canned beans.
6. Let the sauce simmer for 10 minutes.
7. Stir in the spinach and let it wilt for 2 minutes.
8. Gently fold the cooked pasta into the sauce.
9. Serve the dish in bowls with grated Parmesan.

Nutrition per serving

kcal: 450
Protein: 18 g · Fett/Fat: 14 g · Carbs: 65 g