Spinach and Tomatoes

recipe
Convenience products make this vegetable dish a year-round favorite.

Yield:

5 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 49
Fat 1.7 g
Satfat 0.5 g
Protein 3.2 g
Carbohydrate 6.8 g
Cholesterol 1 mg
Iron 1.5 mg
Sodium 523 mg
Caloriesfromfat 28 %
Fiber 2.8 g
Calcium 108 mg

Ingredients

1 teaspoon olive oil
1/2 cup finely chopped onion
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained (such as Hunt's)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely shredded
Parmesan cheese

Preparation

Heat oil in a medium saucepan over medium-high heat; add onion and sauté 3 minutes or until tender. Add spinach; cook 3 minutes, stirring frequently. Add tomatoes; cook 3 minutes, stirring frequently. Stir in salt, pepper, and cheese; cook just until cheese melts. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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