Penne Rosa (no meat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
�12 ounces whole wheat penne�1 tablespoon olive oil�4 cloves garlic, minced�1 pinch crushed red pepper flakes�8 ounces button mushrooms, sliced�2 medium tomatoes (about 1/2 lb.) chopped�Salt and pepper, to taste�2 cups fresh spinach�100% Natural Prego Italian Sauce Light Smart Traditional, 1 cup�1/4 cup grated parmesan cheese
�Cook penne according to package directions, omitting salt and fat. Drain and set aside.
�In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
�Add in, tomatoes, salt and pepper. Cook for 5 minutes.
�Turn heat up to medium-high. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
�Remove lid and place skillet back over low heat. Add the penne and pasta sauce.Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FIRSTGRADEFARR.
�In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
�Add in, tomatoes, salt and pepper. Cook for 5 minutes.
�Turn heat up to medium-high. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
�Remove lid and place skillet back over low heat. Add the penne and pasta sauce.Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FIRSTGRADEFARR.
Nutritional Info Amount Per Serving
- Calories: 248.4
- Total Fat: 5.6 g
- Cholesterol: 3.3 mg
- Sodium: 224.7 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 7.8 g
- Protein: 10.2 g
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