- 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
- 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
How to Make It
Cook pasta according to package directions, omitting salt and fat.
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.
Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.
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.