- 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
|Serving Size||4 servings (1-1/3 cups each)|
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||15 g||24%|
|Saturated fat||3 g||15%|
|Dietary fiber||7 g||28%|
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