Here's the recipe Deanna passed along that I allowed everyone to cook at my house. Wasn't that nice of me? Ha. Thanks D, Jess and Heather for making din din.
Prep: 10 minutes; Cook: 18 minutes.
Yield
Makes 4 servings (serving size: 1 1/2 cups)
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.
Note: Deanna added more olive oil and some tomato/basil/garlic seasoning to give it more taste. Combine this meal with an amazing fruit salad dressed with lime, agave syrup and cinnamon (oh, and coconut) and a huge ice water. Yum!
Nutritional Information
- Calories: 282
- Fat: 6g (sat 2g,mono 2g,poly 1g)
- Cholesterol: 11mg
- Protein: 12g
- Carbohydrate: 50g
- Fiber: 7g
- Iron: 3mg
- Sodium: 247mg
- Calcium: 115mg
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