Penne With Spinach and Feta

penne-spinach-feta Recipe

Photo: Yunhee Kim

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.

Yield:

Makes 4 servings (serving size: 1 1/2 cups)

Recipe Time

Prep: 10 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 282
Fat 6 g
Satfat 2 g
Monofat 2 g
Polyfat 1 g
Protein 12 g
Carbohydrate 50 g
Fiber 7 g
Cholesterol 11 mg
Iron 3 mg
Sodium 247 mg
Calcium 115 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Susie Ott,

Health

December 2006
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