This is a recipe from Shape magazine. Really easy, pretty good, pretty healthy. I will definitely make this again as a quick and easy week night meal. Serves 5 and takes about 30 minutes.
What you need:
2 cup whole-wheat penne (I used Rotini bc thats what I had on hand)
1 tablespoon plus 1 teaspoon olive oil, divided
1 clove garlic, minced
4 cup baby spinach
3 cup diced tomato, divided (I used two cans of diced toms, drained)
1 T dried oregano (or any herb)
Pinch of salt
3/4 cup shredded low- fat cheddar cheese, divided
What you need to do:
Preheat oven to 350 F. In a large pot of boiling water, cook pasta according to package directions until al dente, about 12 minutes. Rinse penne under cold water and drain; set aside. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts. In a medium bowl, combine remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1∕2 cup of the cheese.
5. Grease bottom of baking dish with remaining 1 teaspoon oil. Pour tomato pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1∕4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.
Nutrition info per serving (2.5 cups): 338 calories, 10g fat, 3g saturated fat, 50g carbs, 15g protein, 8g fiber, 236mg calcium, 4mg iron, 169mg sodium
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