Trofie pasta with cherry tomatoes, fresh spinach leaves, pesto verde and mascarpone, baked in the oven
This oven-baked dish features Trofie pasta, a traditional short, twisted pasta from Liguria in the north of Italy. Paired with fresh cherry tomatoes, spinach leaves, pesto verde and mascarpone, the Trofie pasta perfect shape makes it ideal for scooping up this creamy dish
Goes well with
If served as main dish : Fresh bread If served as side dish : Fish or light meat If served for lunch : Fresh bread
Ingredients (i)
400 g trofie pasta - dry
2 tablespoons olive oil
1 onion - peel and finely chop
450 g spinach - rinse before use
400 g cherry tomatoes - rinse before use- cherry tomatoes - keep some for top decoration - rinse before use
80 g pesto verde- 40 g pesto verde - for top decoration
250 g mascarpone cheese
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Preheat oven to
300 °C - Cook (i) in salted water according to the package but still al dente400 g trofie pasta
- At the mean time
- Heat a casserole big enough for the final dish and add (i)2 tablespoons olive oil
- Add (i) and cook gently until it has softened1 onion
- Add (i) and cook gently until it has collapsed450 g spinach
- Add (i) and let it simmer for 5 minutes (timer)400 g cherry tomatoes
- Season with (i)salt, black pepper
- Add (i)80 g pesto verde
- Add (i)250 g mascarpone cheese
- Mix everything together
- Remove from the heat
- Add the cooked pasta
- Mix everything together
- Adjust the seasoning with (i)salt, black pepper
- Transfer it to an ovenproof dish
- Arrange (i) on topcherry tomatoes
- Arrange (i) on top in small blobs40 g pesto verde
- Grill in the oven for 5 minutes (timer)
- Serve
Notes
Traditional pesto verde is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil and Parmesan cheese
Alternatively use wholemeal pasta instead of white pasta
Nutrition Facts
Trofie pasta with cherry tomatoes, fresh spinach leaves, pesto verde and mascarpone, baked in the oven
Serving Size
1 serving
Amount per Serving
Calories
886
% Daily Value*
Fat
48
g
74
%
Saturated Fat
21
g
131
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
65
mg
22
%
Potassium
1109
mg
32
%
Carbohydrates
89
g
30
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
23
g
46
%
Sodium
422
mg
18
%
Vitamin A
12518
IU
250
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
3
mg
15
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.5
mg
25
%
Vitamin C
56
mg
68
%
Vitamin E
4
mg
27
%
Vitamin K
551
µg
525
%
Calcium
286
mg
29
%
Copper
1
mg
50
%
Folate
254
µg
64
%
Iron
5
mg
28
%
Manganese
2
mg
100
%
Magnesium
154
mg
39
%
Phosphorus
280
mg
28
%
Selenium
65
µg
93
%
Zinc
2
mg
13
%
Choline
30
mg
Net Carbohydrates
82
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.