Spinach, Peppers and Cherry Tomatoes with Penne Rigate

Spinach, Peppers and Cherry Tomatoes with Penne Rigate

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach, Peppers and Cherry Tomatoes with Penne Rigate calories by ingredient
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Number of Servings: 4


    2 cups penne rigate pasta (6 oz.)
    1 Tbs. olive oil
    2 cloves garlic, minced (2 tsp.)
    1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
    10 oz. cherry tomatoes, halved (2 cups)
    4 cups packed baby spinach leaves (8 oz.)
    cup chopped pitted kalamata olives
    1 Tbs. finely chopped fresh oregano
    1 tsp. grated lemon zest
    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.

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Member Ratings For This Recipe

  • Very Good
    Looks good - 6/28/19

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  • Incredible!
    Made this for dinner tonight and it was really good and tasted great with air fried unseasoned pork chop. - 3/16/19

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