Tomato-Spinach Penne

Tomato-Spinach Penne Recipe
Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional 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

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)

Preparation

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.

Note: Nutrition analysis includes cheese.

Note:

January 2008
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