My macaroni and cheese kitchen is smiling.
Smiling from ear to ear because I made a recipe with more than four ingredients.
There are seven ingredients to be exact.
And it’s healthy…only 387 calories per serving.
Maybe a few more calories if you added extra walnuts to your plate…like me.
Delicious with extra walnuts never tasted so good.
Spinach Walnut Penne
- 2 cups reduced-sodium vegetable broth
- 1 can (14.5 oz each) 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 pkg (6 oz each) baby spinach leaves
- 1/3 cup chopped walnuts
- 1/2 cup shredded Parmesan cheese
1. Combine broth, undrained tomatoes, pasta and Fleischmann’s in large skillet.
Bring to a boil over high heat, stirring occasionally.
Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
2. Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally.
Sprinkle with walnuts and cheese just before serving.
Down to the last walnut 🙂
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PS This post was sponsored by ConAgra Foods, but the opinions I have expressed here are 100% my own. Please see my disclosure policy for more information.