This vegetarian creamy tomato and spinach pasta dish is fast and simple to prepare, great as a weeknight dinner.

Ingredients

• 250 g penne pasta
• 30 ml (2 T) olive oil
• 1 onion, chopped
• 1 clove of garlic, crushed
• 1 x 400 g can Rhodes Quality Tomato Italian Style
• 30 ml (2 T) Rhodes Quality Tomato Paste
• salt and freshly cracked black pepper
• 65 ml plain yoghurt
• 100 g fresh baby spinach leaves, washed
• 65 ml grated parmesan cheese,Bring a large saucepan of water, with salt added, to the boil.
• Add the penne pasta and cook over high heat until tender.
• Drain and set aside.

Method

1. In a medium saucepan, heat the oil and add the onion.
2. Fry over medium heat until the onion is tender and then add the garlic and fry for a few minutes more.
3. Add the Rhodes Quality Tomato Italian Style and the Rhodes Quality Tomato Paste and stir well.
4. Bring the sauce to the boil and then reduce the heat to a simmer.
5. Stir in the yoghurt.
6. Season the sauce to taste with salt and pepper.
7. Add the penne pasta and heat through.
8. Add the spinach and stir for a few minutes until wilted.
9. Remove from the heat and stir in half of the parmesan cheese.
10. To serve, sprinkle with the remaining parmesan.