Popeye Penne Rigate

Italian | 15-30 mins | Veg
Popeye Penne Rigate


  • 400g Panzani Penne Rigate
  • 3 tomatoes
  • 1 Carrot
  • 300g Spinach
  • 1 Courgette
  • ½ An Onion
  • Olive Oil
  • Salt & Pepper


  • Cook the Penne in salted boiling water for 12 min. Drain and keep warm.
  • Peel the tomatoes, and dice the courgettes, carrots and onions into 1 cm cubes.
  • Fry the above vegs in a pan with some olive oil, cover and cook for 5 min and add the spinach.
  • Turn off the fire and mix the vegs with the pasta. Sprinkle with parsley, salt and pepper. Serve hot.

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