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Nutrition Facts
Serving Size 1 (461g) Recipe makes 4 servings
Calories 990
Calories from Fat 483		(48%)
Amount Per Serving		%DV
	Total Fat 53.7g	82%
	Saturated Fat 19.5g	97%
	Monounsaturated Fat 22.4g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 1149mg		47%
Potassium 1202mg		34%
Total Carbohydrate 106.0g		35%
	Dietary Fiber 18.6g	74%
	Sugars 7.1g
Protein 29.8g		59%
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Penne With Spinach and Feta

Recipe #62513 | 20 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 19, 2003

For ease, taste and nutritional value - this recipe is truly a winner!

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon butter
6 tablespoons olive oil
1/3 cup pine nuts
5 garlic cloves, minced
2 (10 ounce) packages frozen spinach, thawed, well-drained
4 large plum tomatoes, seeded, finely chopped
1 lb penne pasta, cooked al dente
12 ounces feta cheese, crumbled

Directions

1
Melt butter with 2 tblsps oil in large skillet over medium heat.
2
Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
3
Add spinach and tomatoes and saute until heated through, about 3 minutes.
4
Place penne in large serving bowl.
5
Add remaining 4 tblsps olive oil to pasta and toss to coat.
6
Pour spinach-nut mixture over and toss to coat.
7
Add feta.
8
Season with salt and pepper (careful with the salt!) and toss thoroughly.
9
Serve immediately.

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Featured Reviews for This Recipe

From: mummamills

On Sep 29, 2009

cheated completely. Used risoni, baby spinach, and canned diced tomatoes, didnt have any olive oil left, so only butter, everything else was the same turned out very well, served with steak, and I will do this again, the flavours are great! Next time I will follow the recipe, promise

0 people found this review helpful

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From: Beth A.

On Jan 10, 2009

I changed this up, just a little bit, but this was very tasty, and makes a ton! First, I cooked maybe a pound of chicken breasts in a little olive oil and sprinkled with Italian Blend Spice Mix. Sliced into bite sized pieces then set aside. Followed the rest of the recipe, but didn't use any butter. I also used 2-15 oz. cans diced tomatoes, undrained, in place of the roma tomatotes. Added the chicken in the spinach tomato mixture just before tossing with the pasta. This is one I'll be making again.

2 people found this review helpful

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From: dukeswalker

On Mar 24, 2006

Yuuummm - This is sooo good. I made it 3 times in the 1st week alone! I ran out and bought a huge bunch of baby spinach just so I can make more! I did need to use 1 15oz can of good diced tomatoes as I was out of fresh ones - and I think I actually preferred that more - which is good 'cause its easier! I also chose to skip the butter and I never missed it.

3 people found this review helpful

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