Penne with Spinach and Feta

Penne with Spinach and Feta

Prep 10 minutes Cook: 18 minutes

Makes 4 servings

12 ounces uncooked whole-wheat penne (or other small shaped pasta)
1 tablespoon olive oil
1 medium onion, diced (about 1 cup)
2 garlic cloves, minced
1 1/2 cups pear or cherry tomatoes (about 1/2 pound) or 1/2 (14.5 ounces)
can diced tomatoes drained
3/4 cup fat-free, less sodium chicken broth
1 (6-ounce) package Fresh baby spinach or arugula leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.
3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese. (serving size: 1 1/2 cups)

Calories 282 (18%from fat) Fat 6g, protein 12g; Carbohydrate 50g: Sugars 2g;Fiber 7g: