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Monday, May 11, 2015

Mediterranean Penne

Meatless Monday...I could do meatless Tuesday, Wednesday.......etc. I also love pasta, but it can be a bit bad for the wasteline but there are pastas out there that are actually good for you. Whole wheat is the best, go to your local health store and check out different brands. This dish along with a side salad is perfect!! Crumbled Feta Cheese tops it off. I found this brand at the store the other day and it would be perfect for this dish!


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.

Nutritional Information

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


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