Spinach and Tomatoes

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

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 49
  • Fat: 1.7g
  • Saturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 6.8g
  • Cholesterol: 1mg
  • Iron: 1.5mg
  • Sodium: 523mg
  • Calories from fat: 28%
  • Fiber: 2.8g
  • Calcium: 108mg

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

  1. 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.
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