Spinach, Peppers, and Cherry Tomatoes with Penne Rigate Recipe - Vegetarian Times

Spinach, Peppers, and Cherry Tomatoes with Penne Rigate

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Spinach, Peppers, and Cherry Tomatoes with Penne Rigate

Spinach, Peppers, and Cherry Tomatoes with Penne Rigate

Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.

  • 4Servings

Ingredients

  • 2 1/2 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.)
  • 1/4 cup chopped pitted kalamata olives
  • 1 Tbs. finely chopped fresh oregano
  • 1 1/2 tsp. grated lemon zest
  • 1/4 tsp. freshly ground black pepper

Preparation

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.

Nutrition Information

  • Calories: 266
  • Carbohydrate Content: 46 g
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 340 mg
  • Sugar Content: 4 g