Spinach-Pasta Toss from the Kraft site!
Using juice from the tomatoes for some of the pasta water and cooking the spinach at the same time are clever shortcuts. Combining nutritious and delicious?
6 servings, 1 cup each
can (14-1/2 oz.) Italian-style diced tomatoes, undrained
cups multi-grain penne pasta, uncooked
pkg. (9 oz.) baby spinach leaves
cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
ADD half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
SERVE topped with cheese.
* Made with quality cheeses crafted in the USA.
For a spicier dish, add 1/4 tsp. crushed red pepper or hot pepper sauce to uncooked pasta mixture in saucepan before cooking as directed.
Substitute 7 cups tightly packed baby spinach leaves for the bagged spinach.
on Jun. 7, 2012 at 12:06 PM