Health

Penne With Spinach and Feta

penne-spinach-feta Photo: Yunhee Kim

Ingredients

  • 12 ounces uncooked whole-wheat penne (or other small shaped pasta)
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups pear or cherry tomatoes (about 1/2 pound) or 1/2 (14.5-ounce) can diced tomatoes, drained
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 (6-ounce) package fresh baby spinach or arugula leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese

Preparation


1. Cook pasta according to package directions, omitting salt and fat.

2. 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.

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


  • Prep Time:
  • Cook Time:

  • 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.
  • Yield: Makes 4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 282
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 12g
Carbohydrate per serving: 50g
Fiber per serving: 7g
Cholesterol per serving: 11mg
Iron per serving: 3mg
Sodium per serving: 247mg
Calcium per serving: 115mg

Good to Know

Adding vegetables to any dish, especially plain pasta, gives it a nutrient boost. Spinach, when eaten with foods that have vitamin C like tomatoes, is a good source of iron.

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