Penne with wilted spinach & asiago

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Penne with wilted spinach & asiago calories by ingredient
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Introduction

A great italian-style pasta salad that's versatile--add some grilled chicken and pine nuts for a potluck, or add more vegetables and less cheese for an even lighter fare. Nothing smells better than fresh garlic in olive oil! A great italian-style pasta salad that's versatile--add some grilled chicken and pine nuts for a potluck, or add more vegetables and less cheese for an even lighter fare. Nothing smells better than fresh garlic in olive oil!
Number of Servings: 8

Ingredients

    8oz penne pasta (I used Ronzoni Healthy Harvest)
    1.5T olive oil
    1-3 cloves minced garlic (depending on how much you like garlic)
    10oz bagged baby spinach
    4oz grape tomatoes, halved or quartered
    1c artichoke hearts, drained
    1c roasted red peppers (about half a jar) drained
    1c asiago cheese, grated
    1/2c parmesan cheese, grated
    ~8 kalamata olives, finely chopped
    salt & pepper to taste

Directions

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.

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