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Penne with red onion and ricotta

Baby spinach


Total: 30 min


10 min


20 min


2 servings
  • 120 g whole-wheat pennes
  • 120 g Spinach
  • 1 red onion
  • 20 g Parmesan cheese
  • 1 tablespoon Parsley
  • 15 mL Olive oil
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 50 g lean fat
  • 30 g ricotta cheese


  • Peel and finely chop the onion. Dice the bacon strips.
  • Heat 1 tablespoon of olive oil in a frying pan and fry the onion very gently while stirring until tender.
  • Cook the penne al dente in a large volume of salted boiling water following the cooking indications on the package.
  • In the meantime, rinse and dry the spinach. Put in a salad bowl and mix with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Add salt and pepper.
  • Drain the pasta and put it back in the saucepan. Add the onion, bacon strips and ricotta. Mix well. Sprinkle with parmesan and parsley.
  • Serve the red onion and ricotta penne along with baby spinach salad.

Recipe tips

  • Use herbs and spices rather than adding to much salt for seasoning.