McKenna's Tomato Florentine Penne

6 oz whole wheat penne pasta
2 tbsp extra virgin olive oil
1/2 medium onion, chopped
4 canned, marinated artichoke pieces, chopped
2 cups fresh spinach, chopped
1-15 oz can diced tomatoes (no sodium added)
1 tsp italian seasonings
1/2 tsp garlic powder (or to taste)
1/2 tsp salt
pepper, to taste
4 tbsp parmesan cheese, shredded

Add a dash of salt and 1 tbsp oil to water and boil. Add penne and cook according to package directions. While pasta is cooking, heat oil in pan over med-high heat. Add onions. When onions begin to brown, add spinach and artichoke hearts. When spinach is wilted, add tomatoes. Season with salt, pepper, Italian seasonings, and garlic powder. When pasta is tender, drain and toss with sauce. Top with parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user JMPJR0520.