Friday, February 13, 2015

Spinach Walnut Penne

-2 cups reduced sodium vegetable broth
-1 can (14.5 oz each) Hunt's Diced Tomatoes with Basil, Garlic and Oregano- No Salt Added, undrained
-2 cups dry multigrain penne pasta, uncooked
-2 tablespooons Fleischmann's made with olive oil spread
-1 package (6oz each) baby spinach leaves
-1/3 cup chopped walnuts
-1/2 cup shredded Parmesan cheese

1. Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender.
2.  Stir in spinach and cook 3-4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.

Enjoy! For more detailed recipe information, click here!

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