Spinach and Tomato Pasta with Feta

spinach tomato feta pasta

From Susie Ott for Health; photo by Yunhee Kim; adjustments made for Intervale Food Hub members

Ingredients

  • 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 chopped tomatoes, pear or cherry tomatoes (about 1/2 pound), or 1/2 (14.5-ounce) can diced tomatoes, drained
  • 3/4 cup 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

Preparation

  1. Cook pasta according to package directions.

  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.