Penne Rigate with Herbed Tomato and Spinach

Penne Rigate with Herbed Tomato and Spinach
Penne Rigate with Herbed Tomato and Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups Whole Grain Penne Rigate pasta

  • 20

    Cherry Tomatoes, sliced in half

  • 2

    tablespoons Extra Virgin Olive Oil

  • 1 1/2

    tablespoons garlic, minced

  • 1 1/2

    tablespoons Parsley

  • 1 1/2

    tablespoons Thyme

  • 2

    tablespoons Basil

  • 1

    cup Spinach (packed), thinly sliced

  • 1/2

    teaspoon Kosher salt

  • Freshly cracked Black Pepper to taste

  • 2

    tablespoons crumbled Feta cheese

Directions

For Pasta: Bring 3 qaurts water to a boil in a large saucepan & add pasta. Stir and let it return to a rapid boil. Cook while stirring occasionally until al dente (tender but still slightly firm). Drain well. For Herbed Tomatoes & Spinach: In a large mixing bowl add in tomatoes, parsley, thyme, basil & garlic and mix well. Bring a large saute pan to medium heat and add olive oil. Next, spoon tomato mixture into pan and saute for 10 minutes (until tomatoes begin to get wrinkled). Turn heat to low and then add in spinach. Cook until spinach is wilted (about 45 seconds) and then remove from heat. In a large serving bowl, mix together pasta and herbed tomatoes. Stir in crumbled feta cheese & serve.

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