Penne with Spinach and Tomatoes

8
Total Time
29 min
Prep
14 min
Cook
15 min
Serves
4
Difficulty
Easy
This pasta dish is so fresh and flavorful. For variety, use thin broccoli spears instead of spinach, and pecorino romano instead of the feta.

Ingredients

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

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.

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