Spinach Walnut Penne
Penne pasta cooked with seasoned tomatoes and fresh spinach, topped with walnuts and Parmesan cheese for a dish so good you will not miss the meat
Hands On: 25 | Total: 25 | Makes: 4 servings (1-1/3 cups each)
Ingredients:
- 2 cups reduced-sodium vegetable broth
- 1 can (14.5 oz each) Hunt'sŪ Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
- 2 cups dry multigrain penne pasta, uncooked
- 2 tablespoons Fleischmann'sŪ Made with Olive Oil Spread
- 1 pkg (6 oz each) baby spinach leaves
- 1/3 cup chopped walnuts
- 1/2 cup shredded Parmesan cheese
Directions
- Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
- Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
Nutritional Information:
4 servings (1-1/3 cups each) Calories 387; Total Fat 15 g (Saturated Fat 3 g); Cholesterol 7 mg; Sodium 558 mg; Carbohydrate 47 g; (Dietary Fiber 7 g, Sugars 6 g); Protein 17 g; Percent Daily Values*: Vitamin A 97%; Vitamin C 37%; Calcium 23%; Iron 27%
* Percent Daily Values are based on a 2,000 calorie diet.
