Spinach, Peppers and Cherry Tomatoes with Penne Rigate
- Number of Servings: 4
Ingredients
2 ½ cups penne rigate pasta (6 oz.)1 Tbs. olive oil2 cloves garlic, minced (2 tsp.)1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced10 oz. cherry tomatoes, halved (2 cups)4 cups packed baby spinach leaves (8 oz.)¼ cup chopped pitted kalamata olives1 Tbs. finely chopped fresh oregano1 ½ tsp. grated lemon zest¼ tsp. freshly ground black pepper
1. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
3. Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
4. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAYEMBEE67.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
3. Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
4. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAYEMBEE67.
Nutritional Info Amount Per Serving
- Calories: 292.7
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 213.4 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 6.0 g
- Protein: 8.6 g
Member Reviews