Servings 8

Ingredients:

• 8 oz uncooked penne
• 1 tsp olive oil
• 2/3 oz pine nuts, about 2 tbsp
• 1 1/2 tsp minced garlic
• 10 oz chopped frozen spinach, thawed
• 1 pound tomato(es), plum
• 1 can artichoke hearts
• 4 oz fat-free feta cheese, crumbled
• 6 medium olive(s), black, pitted and chopped

Instructions:

1. Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
2. Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles.
3. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes.
4. Stir in spinach, artichoke hearts, and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
5. Add spinach mixture to pasta and toss until combined.
6. Serve pasta sprinkled with feta cheese and black olives.

Recipe originally from Weight Watchers and tweaked by my friend L.G.

Index Tags: cheese • diet-friendly • nuts • pasta • Recipes • spinach • vegetarian • Weight Watchers©