Weeknight Banza Penne with Blistered Tomatoes and Spinach
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This is the gluten-free weeknight pasta to keep in your back pocket. Blistered cherry tomatoes and wilted spinach come together in one skillet while the pasta boils, and it’s on the table in about half an hour. We use Banza chickpea penne here because it has the protein to make this a real dinner, but any gluten-free penne works.
Recipe
Weeknight Banza Penne with Blistered Tomatoes and Spinach
A 30-minute one-skillet gluten-free pasta: blistered cherry tomatoes, wilted spinach, and high-protein chickpea penne.
Ingredients Makes 4
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Add the Banza penne and cook 1 minute short of the box time, stirring often so it doesn't clump. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high. Add the cherry tomatoes and cook until they blister and burst, about 6 to 8 minutes.
- Lower the heat, add the garlic and red pepper flakes, and cook 1 minute until fragrant.
- Add the spinach and a splash of the pasta water, and stir until wilted.
- Add the drained pasta and toss, adding more pasta water a little at a time until the sauce coats the penne. Season with salt.
- Finish with parmesan and torn basil, and serve right away.
Tap a step to check it off as you cook.
Notes
- Banza is best eaten fresh; it firms up as leftovers, so cook only what you'll eat.
- Pull the pasta early, since chickpea pasta keeps softening off the heat.
Made with
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Banza Chickpea Penne Read our reviewBuy on Amazon
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