Servings: 6
Start to finish: 20 minutes
12 ounces whole grain penne pasta
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups grape tomatoes, washed and thoroughly dried
6 ounces chopped frozen spinach, thawed, excess moisture squeezed out
1 tablespoon fresh chopped thyme
2 tablespoons lemon zest
Lemons for squeezing, optional
Salt and pepper
Cook the pasta according to package directions, reserving about 3/4 cup of starchy pasta water before draining. While pasta is cooking: Place the olive oil, garlic and red pepper flakes in a ramekin, and mix with a spoon, gently pressing the garlic into the oil. Place the garlic oil in an unheated deep saute pan, and turn the burner on medium heat.
As the oil heats, it will become fragrant. As soon as the oil is warm and smells of garlic, add the tomatoes, and cook until they are coated with garlic oil and they barely begin to soften, about 3 minutes. Add the spinach and cook, stirring for 3 minutes.
Increase the temperature to medium high, and add the cooked pasta and about half the starchy water. Stir, and let simmer for 1 minute. Add extra water if needed. Add the thyme, lemon zest and salt and pepper to taste. Serve with lemons for squeezing (optional).
Nutrition information per serving: 221 calories; 36 calories from fat; 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 157 mg sodium; 43 g carbohydrate; 6 g fiber; 4 g sugar; 10 g protein.
Melissa d’Arabian, Associated Press
