Spinach & Feta Pasta

· 12 ounces uncooked whole-wheat penne (or other small shaped pasta)
· 1 tablespoon olive oil
· 1 medium onion, diced (about 1 cup)
· 2 garlic cloves, minced
· 1 1/2 cups pear or cherry tomatoes (about 1/2 pound) or 1/2 (14.5-ounce) can diced tomatoes, drained
· 3/4 cup fat-free, less-sodium chicken broth
· 1 (6-ounce) package fresh baby spinach or arugula leaves
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 cup crumbled feta cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.
3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.


Number of Servings: 6

Recipe submitted by SparkPeople user STLENNING.