Vegetarian

Penne with wilted spinach and asiago is for Dinner.

Penne with wilted spinach and asiago takes 10 minutes to prepare.

Penne with wilted spinach and asiago takes 10 minutes to cook.

Penne with wilted spinach and asiago makes 8 servings.

The ingredients for Penne with wilted spinach and asiago are:

8oz penne pasta (I used Ronzoni Healthy Harvest)
1.5T olive oil
1-3 cloves minced garlic (depending on how much you like garlic)
10oz bagged baby spinach
4oz grape tomatoes, halved or quartered
1c artichoke hearts, drained
1c roasted red peppers (about half a jar) drained
1c asiago cheese, grated
1/2c parmesan cheese, grated
~8 kalamata olives, finely chopped
salt & pepper to taste

Here is how you make Penne with wilted spinach and asiago:

Cook pasta as directed. While pasta is cooking, heat olive oil in a large skillet over medium/high heat. Add the garlic. Add the spinach, stir. When the spinach has wilted enough that there is some room in the skillet, add the tomatoes. As the tomatoes begin to soften, add the artichokes and peppers, just to combine the flavors. When the spinach is fully wilted and the tomatoes are soft, the mixture is done. Combine with pasta. Add the cheeses and olives as desired. Makes about 8 1c servings. Serves hot or cold.Number of Servings: 8Recipe submitted by SparkPeople user AMAZONWOMAN804.

The nutritional information for Penne with wilted spinach and asiago is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 245.7

• Total Fat: 10.9 g
• Cholesterol: 14.9 mg
• Sodium: 446.4 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 5.4 g
• Protein: 11.6 g

Penne with wilted spinach and asiago is Italian cuisine.

The dietary needs meet for Penne with wilted spinach and asiago is Vegetarian