Tomato Basil and Spinach Penne
Tomato Basil and Spinach Penne – a healthier and delicious tomato basil and spinach penne with gluten free pasta. A simple and beautiful recipe to make.
Servings: 6
Calories: 356kcal
Ingredients
- 1 pound penne I used rice pasta
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 19 ounce diced tomatoes (1 can)
- 2 cups fresh spinach
- 1/4 cup Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 ounce Parmesan cheese freshly grated
- 1/4 cup fresh basil chopped
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
- Cook the penne according to package instructions, but leave it a little bit al dente, as it will soak up some of the sauce.
- In a large skillet heat the olive oil. Add chopped onion and garlic to skillet and cook for about 2 minutes until onion is translucent and soft. Add the diced tomatoes, including the juice. Stir and cook for about 3 minutes. Add spinach and stir, let cook until spinach wilts. Add yogurt and almond milk and stir. Add Parmesan cheese and basil.
- Add the pasta to the skillet and toss well. Simmer in the sauce for 3-4 minutes. Season with salt and pepper to taste.
- Garnish with fresh basil and parmesan cheese before serving.
Nutrition
Calories: 356kcal | Carbohydrates: 64g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 331mg | Potassium: 447mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1132IU | Vitamin C: 14mg | Calcium: 141mg | Iron: 2mg