Penne with Fresh Spinach and Tomatoes

1 tbsp olive oil
1 medium onion, chopped
2 14.5 ounce cans chopped tomatoes
1 pound fresh spinach, coarsley chopped
1/2 cup fresh parsley, chopped
8oz whole wheat penne pasta

Heat oil in a large, nonstick skillet. Add onion and saute over medium heat for 3 minutes. Add chopped tomatoes. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes. Add chopped spinach and parsley, cook for an additional 5 minutes. (Spinach will look to be over flowing, it will reduce into the pot, don't worry!)

Meanwhile, cook pasta acording to package directions, omitting any fat or salt. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Serve immediately. Sprinkle vegan parmesan or nutritional yeast over top, if desired. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ISABELLAJ.