Penne with Spinach and Tomatoes
main meals


POINTS® Value: 5
Servings: 4
Preparation Time: 14 min
Cooking Time: 15 min
Level of Difficulty: Easy

So fresh, so flavorful. For variety, use thin broccoli spears instead of spinach, and pecorino romano instead of the feta.


Ingredients

8 oz uncooked penne
1 tsp table salt, for cooking pasta
1/4 cup(s) canned chicken broth, (see note)
2 medium garlic clove(s), minced
8 oz spinach, washed, stemmed, coarsely chopped (about 5 cups)
1/4 tsp dried oregano
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 cup(s) grape tomatoes, halved
6 Tbsp crumbled feta cheese

Instructions
Cook penne in boiling salted water according to package directions. Reserve 1/4 cup cooking liquid before draining pasta.


Meanwhile, heat broth in a large nonstick skillet over medium heat. Add garlic and cook until aromatic, about 2 minutes. Add spinach, oregano, salt and pepper. Cook, stirring occasionally, until spinach is tender, about 3 to 5 minutes.


Add cooked penne, reserved cooking liquid and tomatoes to skillet. Increase heat to medium-high and cook until tomatoes are slightly pulpy, stirring occasionally, about 2 to 3 minutes; add cheese and heat through. Yields about 1 1/4 cups per serving.
Notes
Use vegetable broth to make this vegetarian.






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