Spinach Walnut Penne

Penne pasta cooked with seasoned tomatoes and fresh spinach, topped with walnuts and Parmesan cheese for a dish so good you will not miss the meat.

Prep: 25 min | Yield: 4 servings

Ingredients

• 2 cups reduced-sodium vegetable broth
• 1 (14.5 ounce) can 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 (6 ounce) package baby spinach leaves
• 1/3 cup chopped walnuts
• 1/2 cup shredded Parmesan cheese

Instructions

1. Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally.
2. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
3. Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally.
4. Sprinkle with walnuts and cheese just before serving.

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.