Mediterranean Whole Wheat Pasta Toss
Ingredients45 m servings 367
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large nonstick skillet over medium heat and cook and stir garlic in the hot oil just until fragrant, about 30 seconds. Stir artichoke hearts, peppers, and olives into the skillet until flavors are blended, about 5 minutes. Gently fold the spinach into the mixture and stir just until slightly wilted and dark green.
- Remove from heat and stir in penne pasta until thoroughly combined; lightly toss pasta mixture with feta cheese. Place a lid over the skillet and let the pasta and vegetables steam for 10 minutes before serving.
Per Serving: 367 calories; 14.7 47.4 12.9 8 347 Full nutrition
ReviewsRead all reviews 6
This was very good and healthy. We did it exactly as written but agree that the ten minutes in the end only served to cook the spinach more.
I added chicken like suggested to make it our dinner one night... otherwise, didn't change a thing. Wife loved it!
Delicious! This recipe is as good as any I've had at local Mediterranean restaurants. The only thing I switched up was leaving out the peppers and adding extra garlic. Will be making this again.
This was excellent! The only thing I would change next time is the last step of letting it steam for 10 minutes. Once you toss the drained pasta in there isn't enough heat left for it to "steam"...
I did this a little differently but the result was so tasty. At 375 for 30 min, I baked 1 lb chicken tenderloins covered in about three minced cloves of garlic; one can (drained) artichokes, cho...