Penne with Spinach and Tomatoes

Total Time
29 min
14 min
15 min
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 penne

8 oz

table salt

1 tsp, for cooking pasta

canned chicken broth

¼ cup(s), (see note)

garlic clove(s)

2 medium clove(s), minced

fresh spinach

8 oz, washed, stemmed, coarsely chopped (about 5 cups)

dried oregano

¼ tsp

table salt

¼ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

grape tomatoes

1 cup(s), halved

crumbled feta cheese

6 Tbsp


  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.


Use vegetable broth to make this vegetarian.

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