Chuck Bashforth says that “This is a very easy one pot vegetarian meal or a healthy side dish with meat. The flavors really blend well together for a hearty dish.”
Spinach Pasta Toss
- 1 can (14.5 ounces) Italian style diced tomatoes, undrained
- 2 cups whole wheat penne
- 1 cup water
- 1 package (9 ounces) fresh baby spinach leaves, cleaned and any large stems removed
- 1 cup shredded mozzarella or three cheese blend
Bring tomatoes, pasta, and water to a boil in a large saucepan; stir. Cover; simmer on medium-low heat for 10 minutes. Uncover; simmer 1 minute or just until pasta is tender. Add half the spinach; simmer, covered, 2 minutes or until wilted. Stir. Repeat with remaining spinach. Top with cheese and stir. Pour into serving dish.
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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