Greek Penne Pasta: Makes 4 servings; 10 WW points per serving
- 12 oz uncooked penne
- 1 tsp olive oil
- 2/3 oz pine nuts, about 2 tbsp [I used more than this]
- 1 1/2 tsp minced garlic
- 10 oz chopped frozen spinach, thawed
- 1 pound tomatoes, plum [I used on-the-vine tomatoes instead of plum]
- 4 oz feta cheese, crumbled [I used feta, but regular goat cheese would be delicious too]
- 6 medium olives, black, pitted and chopped [I just used a small can, drained, of sliced black olives]
- [I also used about 8 oz of boneless, skinless chicken breast]
- Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.
- Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. [I added the chicken with the pine nutes and sauteed until nearly cooked through before moving to the next step.]
- Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes. [I also added the olives and some feta at this point instead of sprinkling them on at the end. This turned out to be a great idea--the sauce had a slight olive-y taste to it, which was great, and the feta was very nicely incorporated.]
- Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. [Despite having added some feta earlier, we also sprinkled some on our plates. It was great.] Yields about 1 1/2 cups per serving.
The verdict: YUM. The only annoying thing about this recipe was that I had a bunch of tiny tomatoes that all needed to be prepped. Everything else was super easy and quick, and it came out delicious. The chicken was a great way to up the lean protein in the dish, but it would be excellent vegetarian style, too. This was so good, we were totally fighting over the leftovers.