How to Make 15 Minute Pasta Fresca

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour is often more affordable.

eggs

🥗Healthier: flax eggs

💰Cheaper: egg substitute

Flax eggs are a vegan alternative, while egg substitutes can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

semolina flour

🥗Healthier: quinoa flour

💰Cheaper: cornmeal

Quinoa flour is gluten-free, while cornmeal can be a budget-friendly alternative.

Bring a large saucepan of water to a boil.

Prep all ingredients: halve cherry or grape tomatoes, slice mushrooms and red onion, and measure out fresh spinach leaves.

Once the water is boiling, pour in 1 pound of penne pasta and cook for 10 to 12 minutes.

In a large saucepan over medium-high heat, pour in 2 tablespoons of olive oil and let it heat.

Add sliced red onion and mushrooms to the pan, seasoning with salt and pepper. Saute until onions are soft and translucent, about 5 minutes.

Add 3 cloves of crushed garlic to the pan and stir, cooking for about 1 minute to release the garlic's flavor.

Pour in 1/2 cup balsamic vinegar and 1/4 cup red wine vinegar, allowing it to reduce quickly.

Once the pasta is cooked, pour it into the pan along with the fresh spinach and tomatoes.

Toss everything together until well combined; the heat will wilt the spinach slightly.

Serve the pasta topped with crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens