Celebrate the cozy flavors of fall with a delicious Tomato Florentine Pasta recipe and a chance to win everything you need to bring this dish—and many more—to life!
We’ve partnered with organicgirl and Bionaturae to create the ultimate autumn kitchen giveaway—packed with artisan tools, fresh greens, and premium Italian pantry staples.
One Lucky Winner Will Receive:
- A stunning Set of 3 Scallop Canisters from etúHOME
- The Italian Cutting Board Bowl with Mezzaluna Set from etúHOME– perfect for prepping your fall favorites
- Three month's worth of organicgirl greens
- A bottle of Bionaturae Organic Extra Virgin Olive Oil
- An Assortment of Bionaturae Organic Pastas
- One bottle of Bionaturae Organic Pasta Sauces
How to Enter:
- Enter your email above
-
Bonus: Tag your foodie friends in the comments of our giveaway post, share to your Instagram Story and tag all three brands for 5 extra entries - @etuhome, @organicgirl, and @bionaturae_organics
Giveaway ends September 14th. Open to U.S. residents only. Winner will be announced on September 15th on Instagram and contacted by email.
Ready to bring a taste of Italy to your table this fall?
Don’t miss your chance to win these pantry and prep essentials—perfect for cooking, storing, and serving your seasonal favorites.
🍁 Good luck & buon appetito! 🍝
Get the Tomato Florentine Pasta Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 large carrots peeled, chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
-
1 jar of Bionaturae Tomato & Basil Pasta Sauce
- 32 ounces chicken broth or vegetable broth
- 1 cup Bionaturae Chiociolle Pasta
- 2 cups chopped organicgirl baby spinach
Suggested Toppings
- freshly grated parmesan
- freshly chopped parsley
Directions
- Heat pot over medium heat. When pot is warm, add olive oil and continue heating pot until oil is hot and shimmering.
- When oil is hot, add the chopped onions, carrots, celery, and garlic to the pot. Stir & sauté until tender.
- Once veggies are tender, add Italian seasoning salt, pepper, and Bionaturae Tomato and Basil Pasta Sauce. Stir to incorporate and allow to simmer for 1 minute.
- Add the chicken broth & stir well, scraping up any bits of onion or garlic. Increase heat to medium-high and bring liquid to boil.
- Once broth begins to boil rapidly, add dry Bionaturae Pasta to pot and stir well. Boil noodles 8 minutes or until just al dente.
- When Bionaturaee Chiociolle is cooked to al dente, add chopped organicgirl baby spinach to pot. Stir to incorporate, then remove pot from heat.
- Serve pasta into bowls served on etúHOME Serving Boards for an elevated meal. Top with freshly grated parmesan cheese and chopped parsley if desired and serve immediately.