Spinach Walnut Penne
25Prep Time Minutes
25Total Time Minutes
7Number of 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 butter
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese
|% Daily Value|
|Total Fat||17 g||26%|
|Saturated Fat||6 g||30%|
|Dietary Fiber||7 g||28%|
|Vitamin C||22 mg||37%|
|Vitamin A||4848 iu||97%|
Combine broth, undrained tomatoes, pasta and butter 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.
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