Penne With Spinach and Feta |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 1 |
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This tasty pasta dish cooks up fast and is healthy, thanks to the use of whole-wheat penne, spinach and fresh cherry tomatoes. Don't forget to garnish with crumbled feta cheese for a dinner you won't forget. Ingredients:
12 ounces uncooked whole-wheat penne (or other small shaped pasta) |
1 tablespoon olive oil |
1 medium onion, diced (about 1 cup) |
2 garlic cloves, minced |
1 1/2 cups pear or cherry tomatoes (about 1/2 pound) or 1/2 (14.5-ounce) can diced tomatoes, drained |
3/4 cup fat-free, less-sodium chicken broth |
1 (6-ounce) package fresh baby spinach or arugula leaves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup crumbled feta cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.
3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.
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