Thursday, March 1, 2012

Spinach Penne

Jennifer S.

2 cups vegetable broth
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic & Oregano, undrained
2 cups dry multigrain penne pasta, uncooked
2 tablespoons Olive Oil
1 pkg (6 oz each) baby spinach leaves
1/2 cup shredded Parmesan cheese

Combine broth, undrained tomatoes, pasta and olive oil spread 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 cheese just before serving.

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