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a pot full of tomato basil and spinach penne
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4.5 from 4 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Italian
Keyword: Tomato Basil and Spinach Penne
Servings: 6
Calories: 356kcal


  • 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


  • 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.


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