Spinach Walnut Penne for Two

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(2 ratings)
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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

  • 1 cup reduced-sodium vegetable broth
  • 3/4 cup (1/2 of 14.5 oz can) undrained Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added
  • 1 cup dry multigrain penne pasta, uncooked
  • 1 tablespoon Fleischmann's® Made with Olive Oil Spread
  • 2 cups baby spinach leaves
  • 2-1/2 tablespoons chopped walnuts
  • 1/4 cup shredded Parmesan cheese
  1. Combine broth, undrained tomatoes, pasta and Fleischmann's in medium 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 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
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Nutrition Information
Calories: 376 View complete nutrition information
Reviews (2)

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favorite February 07, 2015

love this-very special and delicious pasta dish-am anxious to try with broccoli-thanks!

Not a cook December 22, 2014

Never thought to cook pasta in a broth ...exceptional tasty recipe....many thanks!!!!!!!!!!!!!!