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On Sale:   | 
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25
PREP TIME
25
TOTAL TIME
7
INGREDIENTS
4.6 of 5 (50 ratings)

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Ingredients

  • 2 cups reduced-sodium vegetable broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
  • 2 cups dry multigrain penne pasta, uncooked
  • 2 tablespoons Fleischmann's® Made with Olive Oil Spread
  • 1 pkg (6 oz each) baby spinach leaves
  • 1/3 cup chopped walnuts
  • 1/2 cup shredded Parmesan cheese

Nutrition Information*

Serving Size 4 servings (1-1/3 cups each)
Calories 387

View complete nutrition information

Directions

  1. 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.
  2. Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
Nutrition Information close
Amount per Serving
Calories 387  
  % Daily Value*
Total fat 15 g 24%
Saturated fat 3 g 15%
Cholesterol 7 mg 2%
Sodium 558 mg 23%
Carbohydrate 47 g 16%
Dietary fiber 7 g 28%
Sugars 6 g  
Protein 17 g  
Vitamin A   97%
Vitamin C   37%
Calcium   23%
Iron   27%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
34 reviews you can use for Spinach Walnut Penne
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User Rating: 5 stars

Loved this recipe! It's a combination of ingredients I would have never tried on my own that go together perfectly. Also warms up nicely as leftovers!

Posted by: Amy | on 11/13/2014
User Rating: 5 stars

I LOVE this dish!! Its so easy AND delicious! My favorite part is the spinach and I like the walnuts crunchy to add a different texture.

Posted by: Anonymous | on 08/05/2014
User Rating: 4 stars

I enjoyed this one! Definitely had to add it to our vegetarian meal rotation.

Posted by: Nirvlime | on 02/12/2014
User Rating: 4 stars

delicious! I softened the walnuts 3-4 mins. with the spinach. worked perfect for this dish. As my kids prefer not to eat the walnuts crunchy. ^_^

Posted by: Marie | on 01/20/2014
User Rating: 5 stars

We thoroughly enjoyed this. Since sodium is a problem for us, and even most reduced sodium vegetable broth has too much, I used an ll.5 oz can of low sodium V8 plus water to make two cups and only 1/4 cup of a parmesan romano blend (because it's slightly lower in sodium.) I also used one tbsp of unsalted butter rather than the two tbsp of Fleischman?s.

Posted by: slplynn | on 10/08/2013
User Rating: 5 stars

My husband and I really enjoyed this recipe. I tweeked it a bit by adding fresh sweet & Thai basil along with minced garlic & Italian seasoning. Using fresh spinach at the end is better than using frozen spinach. Also used spinach Penne which was excellent. I will try this again.

Posted by: Tan | on 09/21/2013
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