5 cups cooked whole-grain penne pasta, cook until al dente
2 tablespoons extra virgin olive oil, divided 2 garlic cloves minced
3/4 cup sun-dried tomatoes packed in olive oil, coarsely chopped
1/2 teaspoon black pepper
Salt to taste
1/2 teaspoon crushed red pepper flakes
1/2 cup pine nuts
2 cups baby spinach
1 cup fat-free feta cheese
Cook penne according to package directions.
Add 1 tablespoon extra virgin olive oil to a large skillet, and saute garlic over medium-low heat until fragrant, about 1 minute.
Add to skillet the sun-dried tomatoes, black pepper, salt, and red pepper flakes, and continue to saute 5 minutes or until tomatoes are soft.
Add cooked penne and remaining tablespoon of oil; toss to coat, cover, and cook on low an additional 2 minutes.
Add pine nuts and baby spinach, toss to combine.
Turn off heat, cover and allow spinach to slightly wilt, about 2 minutes.
Sprinkle on feta cheese and serve.
Yield: 5 servings | Serving Size: 1 cup | Calories: 318 | Previous Points: 7 | Points Plus: 8 | Total Fat: 13g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 389mg | Carbohydrates: 41g | Dietary Fiber: 6g | Sugars: 5g | Protein: 11g