Spinach Walnut Penne
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 tablespoons butter
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 232 mg | 23% |
Carbohydrate | 46 g | 15% |
Cholesterol | 22 mg | 7% |
Total Fat | 17 g | 26% |
Iron | 5 mg | 27% |
Calories | 399 kcal | 20% |
Sodium | 574 mg | 24% |
Protein | 17 g | 34% |
Saturated Fat | 6 g | 30% |
Sugars | 6 g | 1% |
Vitamin C | 22 mg | 37% |
Combine broth, undrained tomatoes, pasta and butter in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
Spinach Walnut Penne