Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This tasty pasta dish cooks up fast and is healthy, thanks to the use of whole-wheat penne, spinach and fresh cherry tomatoes. Don't forget to garnish with crumbled feta cheese for a dinner you won't forget.

Susie Ott
Recipe by Health December 2006

Gallery

Credit: Yunhee Kim

Recipe Summary test

prep:
10 mins
cook:
18 mins
total:
28 mins
Yield:
Makes 4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat.

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  • Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.

  • Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

282 calories; fat 6g; saturated fat 2g; mono fat 2g; poly fat 1g; protein 12g; carbohydrates 50g; fiber 7g; cholesterol 11mg; iron 3mg; sodium 247mg; calcium 115mg.
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