Thursday, November 1, 2012

Spinach Walnut Penne Pasta

Spinach Walnut Penne Pasta


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 Fleischmann's® Made with Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese


Combine broth, undrained tomatoes, pasta and Fleischmann's 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.

**AMAZING! I actually make it without the walnuts and I didn't have Parm cheese and it was really good with colby jack cheese**

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