Spinach Tomato Pasta

Name: Spinach Tomato Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 12 ounces uncooked penne pasta; 6 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons olive oil; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 medium tomatoes, seeded and cut into 1/2-inch pieces; 1 package (9 ounces) fresh baby spinach; 1/4 teaspoon salt; 1/4 cup grated Parmesan cheese

Total Time Prep/Total Time: 20 min.

Yield 6 servings

Test Kitchen Approved

Big flavor meets a quick prep in spinach tomato pasta, packed with veggies and easy enough for a weeknight.

Ingredients

12 ounces uncooked penne pasta
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium tomatoes, seeded and cut into 1/2-inch pieces
1 package (9 ounces) fresh baby spinach
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted.
Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat. If desired, serve with additional Parmesan cheese and red pepper flakes.

Nutrition Facts

1-1/2 cups: 370 calories, 8g fat (2g saturated fat), 3mg cholesterol, 432mg sodium, 62g carbohydrate (0 sugars, 6g fiber), 15g protein. Diabetic Exchanges: 3-1/2 starch, 1 vegetable, 1 lean meat, 1 fat.

Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish. It's wonderful with chicken and beef entrees. —Doris Heath, Franklin, North Carolina

Recipe Creator