MINI PASTA POTS:

Name: MINI PASTA POTS:
Yield: 6 servings
Cuisine: British
Ingredients: 4 Tbsp extra virgin olive oil, divided; 1 & 1/4 cups chopped yellow onion; 1 & 1/2 Tbsp minced fresh garlic (4 cloves); 2 & 3/4 cups vegetable broth, or more as needed; 1 (28 oz) can diced tomatoes; 1 & 1/2 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional for heat); Salt and freshly ground black pepper to taste; 12 oz. (3 & 3/4 cups) penne pasta (; 1 & 1/2 cups (1.5 oz) chopped fresh spinach; 1/4 cup chopped fresh basil; 1 cup grated parmesan, divided; Cheddar cheese grated; 6 mini ovenproof casserole pots / dishes

Lubna’s Kitchen @lubnaskitchen

United Kingdom

A super simple dinner made with hearty penne pasta, vibrant tomatoes, fresh spinach and basil, rich parmesan and and a seasoned broth.
#pasta #dinner #lunch

Lubna’s Kitchen @lubnaskitchen

United Kingdom

A super simple dinner made with hearty penne pasta, vibrant tomatoes, fresh spinach and basil, rich parmesan and and a seasoned broth.
#pasta #dinner #lunch

Saved

Ingredients

6 servings

4 Tbspextra virgin olive oil, divided
1& 1/4 cups chopped yellow onion
1& 1/2 Tbsp minced fresh garlic (4 cloves)
2& 3/4 cups vegetable broth, or more as needed
1 (28 oz)can diced tomatoes
1& 1/2 tsp Italian seasoning
1/4 tspred pepper flakes (optional for heat)
Salt and freshly ground black pepper to taste
12 oz.(3 & 3/4 cups) penne pasta (
1& 1/2 cups (1.5 oz) chopped fresh spinach
1/4 cupchopped fresh basil
1 cupgrated parmesan, divided
Cheddar cheese grated
6mini ovenproof casserole pots / dishes

Saved

Steps

1

Heat 2 Tbsp extra virgin olive oil in a pot over medium heat.
Add onion and saute 3 minutes. Add garlic and saute 30 seconds.  
Pour in vegetable broth, tomatoes, Italian seasoning, red pepper flakes and season with salt and pepper to taste.
2

Increase heat to medium-high and bring mixture to a simmer, stir in pasta.
Reduce heat to medium-low. Cover and simmer until pasta is nearly al dente, about 11 minutes, stirring once halfway through.
3

Let rest a few minutes off heat, add another splash of broth if needed. Toss in 1/2 cup parmesan cheese, the spinach and basil.
4

Drizzling servings with remaining 2 Tbsp extra virgin olive oil and divide equal all pasta in 6 mini pots then sprinkle with remaining Parmesan cheese and cheddar cheese and baked.
5

Pre-heated oven 190°C about 6-7 minutes or till all cheese melt and brown well.
Served hot.
Enjoy !!