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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup asiago cheese |
||
| Calories 405 | ||
| Calories from Fat 119 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 556mg | 23% | |
| Potassium 591mg | 16% | |
| Total Carbohydrate 64.1g | 21% | |
| Dietary Fiber 9.9g | 39% | |
| Sugars 1.3g | ||
| Protein 10.6g | 21% | |
Penne With Spinach and Asiago Cheese
SERVES 6
Ingredients
- 1 lb penne pasta (or pasta of choice)
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9 ounce) bag fresh spinach, roughly chopped
- 8 ounces cherry tomatoes, halved
- 1 cup asiago cheese, grated
- 1/2 cup parmesan cheese, grated
- 1 teaspoon salt
- 3/4 teaspoon fresh ground black pepper
Directions
1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.2
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.3
Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.4
Transfer the pasta to a serving plate and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Greens
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: cyaos
On Jun 29, 2009
This was a nice, easy dish that is great for a busy weeknight. The only modification I made was I used three cloves of garlic and whole wheat penne. I cut down the cheese a little bit and didn't really miss it. Thanks for posting.
From: Kate Plate
On Jun 25, 2009
We loved this! I didn't have cherry tomatoes so I omitted them and added 2 additional cloves of garlic. I was hesitant at first because we normally prefer a cream sauce with pasta but this was awesome and much lighter but just as flavorful! Thanks for posting!
From: Beth A.
On Nov 23, 2008
Very tasty and colorful! I added some sliced fresh mushrooms along with the spinach. I also cooked up some chicken breast in a little olive oil, and sprinkled with some Italian Blend Spice Mix. Removed the chicken from the skillet, then cooked the spinach/tomato/mushroom mixture in the same pan. Picking up the flavors left in the skillet by the chicken and italian seasoning. Sliced the chicken, and served over the top when plating. My husband says "this is a keeper", and I agree!
From: punkarooni
On Jul 8, 2008
My family loved this pasta dish. I substituted whole wheat rotini for the penne and added an extra clove of garlic; otherwise, followed the recipe exactly. Served with Grilled Morrocan Chicken #15580 and had a fabulous and easy meal. Thanks!
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