Total Cooking Time: 28 Minutes
Prep: 10 minutes
Cook: 18 minutes
Makes 4 servings
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
1½ cups pear or cherry tomatoes (about ½ pound) or ½ (14.5-ounce) can diced tomatoes, drained
¾ cup fat-free, less-sodium chicken broth
1 (6-ounce) package fresh baby spinach or arugula leaves
¼ teaspoon salt
¼ teaspoon pepper
½ cup crumbled feta cheese
Instructions:
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. (Serving size:
1½ cups)
Calories 282 (18% from fat); Fat 6g (sat 2g, mono 2g, poly 1g); Cholesterol 11mg; Protein 12g; Carbohydrate 50g; Sugars 2g; Fiber 7g; Iron 3mg; Sodium 247mg; Calcium 115mg