Thread: Spinach Tomato with Penne Noodles

Yield: Makes 4 servings (serving size: about 2 cups)

Calories per serving: 386

Ingredients
3 cups dry penne whole wheat noodles
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1 tablespoon parsley
1/4 teaspoon crushed red pepper
1 8 ounce package sliced fresh mushrooms
3 cups shredded spinach
1/2 cup low-sodium chicken broth
1/2 cup reduced fat parmesean cheese
1/2 teaspoonblack pepper
1 (8-ounce) container grape tomatoes cut in half length wise
Preparation
Cook penne pasta according to package. Meanwhile, heat extra virgin olive oil in a large sauté pan over medium-high heat. Add sliced onion, crushed red pepper and parsley; reduce heat to medium-low, and cook for 1-2 minutes or until translucent. Add mushrooms and heat thru. Add spinach and chicken broth; cover and cook for 1 minute. Add 1/2 cup reduced fat parm cheese, and black pepper. Stir to combine, and cook for 3 minutes. Add grape tomatoes, halved lengthwise, and the cooked pasta; toss.

Looks yummy!