Tomato-Spinach Penne

Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 0.0%
  • Fat: 11.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.1g
  • Carbohydrate: 39.7g
  • Fiber: 8.5g
  • Cholesterol: 2mg
  • Iron: 4.2mg
  • Sodium: 648mg
  • Calcium: 163mg


  • 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)


  1. 1. Prepare pasta according to package directions.
  2. 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. 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.
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