nutritional information

Per 1 1/2-cup serving:

  • Calories: 266
  • Protein: 8 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 46 g
  • Cholesterol: 0 mg
  • Sodium: 340 mg
  • Fiber: 7 g
  • Sugar: 4 g
Vegan

Spinach, Peppers, and Cherry Tomatoes with Penne Rigate

Spinach Peppers and Cherry Tomatoes with Penne Rigate

Serves 4

30 minutes or fewer

Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.
  • 2 ½ 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.)
  • ¼ cup chopped pitted kalamata olives
  • 1 Tbs. finely chopped fresh oregano
  • 1 ½ tsp. grated lemon zest
  • ¼ 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.

November 2013 p.28

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comments

Try this

Vicki Dye - 2014-12-11 02:59:35

Food looks very delicious

Stacet Devonish - 2014-12-10 03:43:01

Also works really nicely with canned diced tomatoes....add some cannelini beans for "where's the protein". DELISH!

Lori - 2014-12-09 23:45:23

Where's the protein?

Thoughtful - 2014-12-09 17:45:04

Quite nice with fresh, local cherry tomatoes.

Andrew Smith - 2014-09-01 23:11:54

I would like to be a Vegetarian.

Doris Hill - 2014-08-13 19:26:25

You have to tweak this a lil bit, I added more garlic, salt, pepper and topped with parmesan cheese. YUMMMMy

Jean Cronhardt - 2014-07-31 13:13:10

I'd add some garlic and dried herbs certainly. This seems to be suggested for a simple supper, yet it has very little protein. I would use whole grain pasta, add some beans during cooking and sprinkle nuts and seeds on after cooking.

Teresa - 2014-07-31 10:11:02

I added red onions, which I julienned & put in at the same time as the tomatoes. I also added extra minced garlic and about an extra cup of spinach as it cooked down. I agree that you should season with some salt to your taste at in the last couple minutes of cooking. I added a sprinkle of garlic infused rice vinegar (for some zing) and a splash of good olive oil and gave it a good toss before serving. It was a hit and the leftovers were yummy as a cold "salad" type dish. It will definitely be a repeat meal here!

Sarah - 2014-07-30 19:59:05

Amazing dish, nice warm taste. Next time (and there will be many more next times) I would add an extra cup or so of spinach for more greens.

Kelly Buck - 2014-07-22 22:46:36

I also added fetta cheese and pumpkin, yummy

Laura - 2014-06-09 22:36:28

I made it & the first night it was a bit bland. But after setting over night in the fridge, it was AWESOME! Love this recipe!

Margo Adelwerth - 2014-04-21 13:56:21

Will definitely make this again.

Steve DuFrene - 2014-03-26 00:57:45

Added a touch of vegan pesto and some extra pinenuts and this was SO good! Very flavoursome.

Lisa F - 2014-03-20 19:52:32

After seeing the comment about "a bit bland", I tasted as I went along: an additional shake of salt, pepper, and also tossed in a little oregano and basil. The result was just what it needed, and I will definitely make this again!

deb russell - 2013-11-18 23:23:03