Quick Penne with Spinach and Feta Thursday, January 5, 2012


12 oz uncooked whole-wheat penne pasta
1 TBSP olive oil
1 medium onion, diced (about 1 cup)
2 garlic cloves, minced
1 can diced tomatoes, drained
3/4 cup fat-free, less-sodium chicken broth
1 6 oz pkg fresh baby spinach
1/4 tsp salt
1/4 tsp pepper
1/2 cup crumbled reduced fat feta cheese


Cook pasta according to package directions, omitting salt and fat. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, about 4 minutes. Add garlic and cook, stirring, about 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; 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.


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