Penne with wilted spinach & asiago
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8oz penne pasta (I used Ronzoni Healthy Harvest)1.5T olive oil1-3 cloves minced garlic (depending on how much you like garlic)10oz bagged baby spinach4oz grape tomatoes, halved or quartered1c artichoke hearts, drained1c roasted red peppers (about half a jar) drained1c asiago cheese, grated1/2c parmesan cheese, grated~8 kalamata olives, finely choppedsalt & pepper to taste
Cook pasta as directed. While pasta is cooking, heat olive oil in a large skillet over medium/high heat. Add the garlic. Add the spinach, stir. When the spinach has wilted enough that there is some room in the skillet, add the tomatoes. As the tomatoes begin to soften, add the artichokes and peppers, just to combine the flavors. When the spinach is fully wilted and the tomatoes are soft, the mixture is done. Combine with pasta. Add the cheeses and olives as desired.
Makes about 8 1c servings. Serves hot or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZONWOMAN804.
Makes about 8 1c servings. Serves hot or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZONWOMAN804.
Nutritional Info Amount Per Serving
- Calories: 245.7
- Total Fat: 10.9 g
- Cholesterol: 14.9 mg
- Sodium: 446.4 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 5.4 g
- Protein: 11.6 g
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