SPINACH PASTA RECIPES

Name: Pasta with chilli tomatoes & spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tsp olive oil; 1 onion , finely chopped; 2 garlic cloves , crushed; ½ tsp dried chilli flakes; 200g wholemeal penne pasta; 400g can chopped tomato; 100ml red wine; ½ tsp dried oregano; 125g bag young spinach leaves; 25g parmesan or vegetarian alternative, grated

PASTA WITH CHILLI TOMATOES & SPINACH RECIPE | BBC GOOD FOOD

Pasta with chilli tomatoes & spinach recipe | BBC Good Food image

A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients

Provided by Good Food team

Categories Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 tsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
½ tsp dried chilli flakes
200g wholemeal penne pasta
400g can chopped tomato
100ml red wine
½ tsp dried oregano
125g bag young spinach leaves
25g parmesan or vegetarian alternative, grated

Steps:

Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

Nutrition Facts : Calories 524 calories, FatContent 11 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 13 grams fiber, ProteinContent 24 grams protein, SodiumContent 0.7 milligram of sodium

GRAPE TOMATO, OLIVE, AND SPINACH PASTA RECIPE | MYRECIPES

Grape Tomato, Olive, and Spinach Pasta Recipe | MyRecipes image

We love small, sweet grape tomatoes in this quick meatless pasta dish, but you can sub cherry tomatoes or larger tomatoes that have been seeded and diced.

Provided by Christine Burns Rudalevige

Yield Serves 4 (serving size: 1 1/4 cups)

Number Of Ingredients 12

Ingredients

8 ounces uncooked penne (about 2 cups)
2 teaspoons olive oil
¼ teaspoon crushed red pepper
1 large garlic clove, thinly sliced
2 cups grape tomatoes, halved
½ cup organic vegetable broth (such as Swanson)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 kalamata olives, pitted and coarsely chopped
4 cups baby spinach
¼ cup torn basil leaves
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 305 calories, CarbohydrateContent 49.5 g, CholesterolContent 6 mg, FatContent 7.1 g, FiberContent 4 g, ProteinContent 11.9 g, SaturatedFatContent 2 g, SodiumContent 458 mg

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