This is a good recipe, but lacks something. I needed to add more salt & ground pepper & dried basil, and still it was not that great.
Penne With Spinach and Feta
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.
More From Health
- Calories: 282
- Fat: 6g
- Saturated fat: 2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 12g
- Carbohydrate: 50g
- Fiber: 7g
- Cholesterol: 11mg
- Iron: 3mg
- Sodium: 247mg
- Calcium: 115mg
- 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
- 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.
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.
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