Home Recipes Penne with Spinach, Tomatoes & Feta

Penne with Spinach, Tomatoes & Feta

Name: Penne with Spinach, Tomatoes & Feta
Prep time: 00:10
Cook time: 00:15
Total time: 00:25
Yield: 4
Ingredients: 1 lb Penne Pasta; 1 tsp Becel® Oil; 3 Clove Garlic; 3 lrg Tomato; 0.25 cup Fresh Basil; 1 pkg Fresh spinach; 0.5 cup Feta Cheese; 0.25 tsp Salt; 0.25 tsp Black Pepper

25-minute recipe Serves 4

This vegetarian pasta recipe is packed with colourful vegetables and makes a filling meal. Don't be afraid to use the whole container of spinach — it cooks down quite a lot (so much so, you'll wonder where it all went!). Substitution Tip: You can use thin broccoli spears instead of spinach, and pecorino Romano instead of feta.

25-minute recipe Serves 4

Ingredients

450 g

Penne pasta

1 tsp

Vegetable oil

Garlic cloves, minced

3 lrg

Tomatoes, diced

1/4 cup

Coarsely chopped basil leaves

1 142-g pkg

Baby spinach

1/2 cup

Crumbled Feta cheese

1/4 tsp

Salt

1/4 tsp

Black pepper

Directions

Prep: 10 mins | Cook: 15 mins

1
Cook pasta in a medium saucepan following package directions until almost tender.
2
Meanwhile, heat a large non-stick frying pan over low. Add oil, then garlic. Cook, stirring constantly, until softened and fragrant, about 3 minutes. (Do not brown.)
3
Stir in tomatoes and basil. Cook, stirring occasionally, 5 minutes. Stir in spinach until it wilts, about 1 to 2 minutes.
4
Drain pasta. Add pasta, feta cheese, salt and black pepper to pan. Stir until warmed through, about 1 to 2 minutes.

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Penne with Spinach, Tomatoes & Feta

Ingredients

Directions

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