Penne With Spinach and Feta - 5 pts

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Penne With Spinach and Feta - 5 pts

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

3/4 cup fat-free, less-sodium 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

 

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)

Makes 4 servings

Total Cooking Time: 28 Minutes

Prep: 10 minutes

Cook: 18 minutes

 

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

 

Author: by Susie Ott

Source: Health, December 2006

Formatted by Chupa Babi in MC: 011507

 

ChupaNote: Doubled: the feta, onions, garlic. Used 1

Tablespoon red pepper flakes in the olive oil in step

2, before adding anyother ingredients.

 

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