Spinach Pennette Recipe
Lamb Ragu, Spinach Penne, Cherry Tomato & Shaved Parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Lamb Ragu
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 2
Cook Lamb
Add minced lamb to the skillet. Cook until browned, breaking it apart with a wooden spoon.
- 3
Add Wine
Pour in red wine and let it reduce for about 5 minutes.
- 4
Simmer Ragu
Season with salt and pepper, then cover and let simmer on low heat for about 30 minutes.
- 5
Cook Pasta
Meanwhile, cook the pennette pasta in salted boiling water according to package instructions. Drain and set aside.
- 6
Add Spinach and Tomatoes
In the last 5 minutes of cooking the ragu, add the fresh spinach and cherry tomatoes. Stir until spinach wilts.
- 7
Combine Pasta and Ragu
Add the cooked pennette to the skillet with the lamb ragu mixture. Toss to combine.
- 8
Serve
Serve hot, topped with shaved Parmesan and fresh basil.
