Penne with Spinach and Tomatoes

This recipe came about because of the combination of my son's lovely girlfriend being a vegetarian and joining BJs. Because of our membership at BJs we have an abundance of pasta, chiefly penne. This caused me to have to be creative with penne recipes. This recipe for penne with spinach and tomatoes is actually super easy but is often requested by my family. 

Penne with Spinach and Tomatoes

Ingredients:

12 oz Penne

2 c Fresh Spinach (packed)

1 can (14.5 oz) Diced Tomatoes (or 2 Fresh Tomatoes, diced)

3 cloves Garlic, minced

2 Tbs Olive Oil

1/4 tsp Red Pepper Flakes (optional)

Salt and Pepper, to taste

1/4 c Parmesan, grated

Instructions:

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.

3. Stir in the diced tomatoes (do not drain the juice) and cook for 4-5 minutes, allowing them to simmer and reduce slightly.

4. Toss in the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted.

5. Add the cooked penne to the skillet and toss everything together to coat the pasta in the sauce. 

6. Cook for another 1-2 minutes to heat through.

7. Remove from heat

8. Sprinkle with grated Parmesan.

Enjoy!

            Ingrid