Photo of Penne with Spinach and Tomatoes by WW

Penne with Spinach and Tomatoes

8
8
8
SmartPoints® value per serving
Total Time
29 min
Prep
14 min
Cook
15 min
Serves
4
Difficulty
Easy
So fresh, so flavourful. For variety, use thin broccoli spears instead of spinach, and pecorino romano instead of the feta.

Ingredients

Uncooked penne

8 oz

Table salt

¼ tsp(s), for cooking pasta

Canned chicken broth

¼ cup(s), (see note)

Garlic clove(s)

1 clove(s), medium, minced

Fresh spinach

1 cup(s), washed, stemmed, coarsely chopped (about 5 cups)

Dried oregano

¼ tsp(s)

Table salt

1 tsp(s), or to taste

Black pepper

¼ pinch, freshly ground, or to taste

Grape tomatoes

1 cup(s), halved

Crumbled feta cheese

6 tbsp(s)

Instructions

  1. Cook penne in boiling salted water according to package directions. Reserve 1/4 cup cooking liquid before draining pasta.
  2. 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.
  3. 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.