Tomato-Spinach Penne
Photography: Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio; 
| Servings:Makes 6 servings | Prep Time:20 minutes | Cook Time:30 minutes |
Nutritional Info
Ingredients
- 8 ounces uncooked multigrain penne pasta
- 1 medium-size yellow onion, chopped
- 1 (10-oz.) package meatless Italian sausage, sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 (14.5-oz.) cans diced tomatoes
- 1 (6-oz.) package fresh baby spinach leaves, thoroughly washed
- 2 tablespoons chopped fresh basil
- 1/4 cup shredded Parmesan cheese (optional)
Amount Per
Serving
- fiber:8.5 g
- sodium:648 mg
- fat:11.7 g
- poly fat:0.6 g
- protein:16.1 g
- calories:315
- iron:4.2 mg
- calories from fat:0.0 %
- carbohydrate:39.7 g
- mono fat:2.1 g
- calcium:163 mg
- cholesterol:2 mg
- saturated fat:1.4 g
directions
1. Prepare pasta according to package directions.
2. Meanwhile, sauté chopped onion and sliced sausage in hot oil in a large nonstick skillet over medium-high heat 4 minutes or until tender. Add minced garlic, and sauté 1 minute. Add tomatoes, and bring to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add spinach and basil; cook 5 more minutes.
3. Place pasta in a large bowl. Add onion mixture, and toss to combine. Sprinkle with Parmesan cheese, if desired.
Note: Nutrition analysis includes cheese.
