Penne with Spinach and Tomatoes
- Total Time
This pasta dish is so fresh and flavorful. For variety, use thin broccoli spears instead of spinach, and pecorino romano instead of the feta.
uncooked penne8 oz
table salt1 tsp, for cooking pasta
canned chicken broth¼ cup(s), (see note)
garlic clove(s)2 medium clove(s), minced
fresh spinach8 oz, washed, stemmed, coarsely chopped (about 5 cups)
dried oregano¼ tsp
table salt¼ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
grape tomatoes1 cup(s), halved
crumbled feta cheese6 Tbsp
- 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.