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Tomato-Spinach Penne

Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Prep time 20 mins
Cook time 30 mins
Yield

Makes 6 servings

Ingredients

  • 8 ounces uncooked multigrain penne pasta
  • 1 medium-size yellow onion, chopped
  • 1 (10-oz.) package meatless Italian sausage, sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 (6-oz.) package fresh baby spinach leaves, thoroughly washed
  • 2 tablespoons chopped fresh basil
  • 1/4 cup shredded Parmesan cheese (optional)

Nutrition Information

  • calories 315
  • caloriesfromfat 0.0 %
  • fat 11.7 g
  • satfat 1.4 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 16.1 g
  • carbohydrate 39.7 g
  • fiber 8.5 g
  • cholesterol 2 mg
  • iron 4.2 mg
  • sodium 648 mg
  • calcium 163 mg

How to Make It

  1. Prepare pasta according to package directions.

  2. Meanwhile, sauté chopped onion and sliced sausage in hot oil in a large nonstick skillet over medium-high heat 4 minutes or until tender. Add minced garlic, and sauté 1 minute. Add tomatoes, and bring to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add spinach and basil; cook 5 more minutes.

  3. Place pasta in a large bowl. Add onion mixture, and toss to combine. Sprinkle with Parmesan cheese, if desired.

  4. Note: Nutrition analysis includes cheese.