Spinach, Cipollini & Cheddar ZENB Pasta Bake
PREP TIME 20 minutes
COOK TIME 27 minutes
TOTAL TIME 47 minutes
Serving Size: 737g
|Amount per Serving*|
FEATURED IN RECIPE
This recipe uses small, seasonal Italian onions called Cipollini. They have a sweet flavour that is fantastic when roasted and caramelized. Combine that with ZENB Macaroni Pasta, spinach, cheddar, and more and you’ll love this pasta bake.
- 170g ZENB Macaroni Pasta made with Yellow Peas, uncooked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 226g cipollini onions, peeled, trimmed, quartered
- 1 sprig fresh thyme
- 475ml vegetable stock
- 59ml white wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 90g loosely packed baby spinach
- 41g shredded sharp cheddar cheese
- 1 tablespoon grated Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon fresh lemon juice
Heat oven to 375°F. Cook ZENB Pasta 2 min. less than directed on package; drain.2.
Meanwhile, heat oil and butter in medium cast iron or ovenproof skillet on medium-high heat. Add onions and thyme; cook 5 min. stirring occasionally until golden. Add stock, wine, salt & pepper. Bring mixture to a low boil; cook 3-4 min. or until onions are tender. Remove and discard thyme sprig; stir in spinach. Cook 1-2 min. or until just wilted.3.
Remove pan from heat. Add pasta, ¼ cup cheddar, Parmesan, parsley and lemon juice; mix gently until well combined. Sprinkle top with remaining cheese. Bake covered, 15 min. or until edges are bubbling and cheese is melted.
Cipollini onions are small, squat Italian onions in-season in the fall. They have an extremely high sugar content and are fantastic roasted and caramelized to bring out their sweet flavor. Look for them near fresh pearl onions in the produce department.
The easiest way to peel cipollini onions is to place them in a saucepan of boiling water for 2 min. and drain. When cool enough to handle, trim off the root and stem. The skins should then easily slip off.