Penne & Spinach Pasta Toss

By ezunich

Ingredients

• 8 oz. penne or ziti pasta, uncooked
• 8 cups (8 oz.) packed baby torn spinach leaves
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 large tomato, diced
• 1 3/4 cups (7 oz.) Sargento Bistro Blends Mozzarella with SunDried Tomatoes & Basil Shredded Cheese, divided

Preparation

Step 1

Cook pasta according to package directions, adding spinach to water during last minute of cooking, stirring until wilted. Meanwhile heat oil in a large deep skillet over medium heat. Add garlic; cook 2.minutes. Add broth and bring to a simmer; cook 4 minutes.

Drain pasta and spinach; add to skillet, tossing well. Simmer 2 minutes, tossing frequently. Stir in tomato; heat through. Season with salt to taste. Transfer mixture to four shallow pasta bowls; top each serving with 1/4 cup of cheese. Immediately toss pasta with two spoons until cheese melts. Top each serving with remaining cheese. Serve with freshly ground black pepper (optional).