Penne with spinach and tomatoes
1 tsp, for cooking pasta
canned chicken broth
¼ cup(s), (see note)
2 medium clove(s), minced
8 oz, washed, stemmed, coarsely chopped (about 5 cups)
¼ tsp, or to taste
¼ tsp, freshly ground, or to taste
1 cup(s), halved
crumbled feta cheese
- 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.