Penne with Spinach & Tomatoes
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Penne with Spinach & Tomatoes

Penne with Spinach & Tomatoes

topped with Garlic Butter Breadcrumbs & Parmesan

Raise your hand if you’re obsessed with all things pasta. (We've all raised our hands over here.) You’ll toss penne with spinach and juicy grape tomatoes in a creamy sauce. To top things off—in this case literally—there’s a shower of buttery, garlicky panko breadcrumbs. One bite in, you’ll realize your pasta obsession is completely legit and may find any number of reasons to whip up this delicious dish again and again!

Calorie Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

4 ounce

Grape Tomatoes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

6 ounce

Penne Pasta

(Contains Wheat)

1 unit

Veggie Stock Concentrate

4 tablespoon

Cream Cheese

(Contains Milk)

5 ounce


3 tablespoon

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery



2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories620 kcal
Fat24 g
Saturated Fat13 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber6 g
Protein19 g
Cholesterol55 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve tomatoes.

Toast & Season Panko

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later) and cook until fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.

Cook Penne

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. • Drain and set aside.

Make Sauce

• While penne cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1/3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.

Cook Veggies

• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.

Finish & Serve

• Stir drained penne into pan with sauce until thoroughly coated. (TIP: If needed, add a splash or two of reserved pasta cooking water until everything is coated in a creamy sauce.) Taste and season with salt and pepper. • Divide pasta between bowls and top with Parmesan. Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.

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