This Mediterranean penne recipe is low in saturated fat and cholesterol. It is also a good source of vitamin A, which helps to improve night vision and is an immune booster. Pasta is often one of the first foods to fall to the wayside for dieters, but if made properly and eaten in the right portions, pasta is a decent source of whole grains. Our healthy penne recipe beefs up the health factor even more by adding fresh veggies. If you love pasta, but you want to make it as healthy as possible, our penne with sun dried tomatoes is a great choice.
There are many reasons why pasta is such a popular dish. People love pasta because it is filling and can serve as a canvas for a variety of different flavors. Pasta dishes are typically Italian, but can given Mexican, Asian, or in this case, Mediterranean flavors. Pasta is considered a comfort food and is often associated with warm, wholesome dishes like macaroni and cheese and beef stroganoff. Unfortunately, some of these dishes are full of fat and carbohydrates, so dieters tend to avoid them. This healthier version of pasta allows you to get your carb fix without overdoing it with saturated fat. You also get a healthy dose of veggies in this recipe.
Yield: 5 servings | Serving Size: 1 cup | Calories: 318 | Total Fat: 13g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 389mg | Carbohydrates: 41g | Dietary Fiber: 6g | Sugars: 5g | Protein: 11g | SmartPoints: 9
- 5 cups cooked whole-grain penne pasta, cook until al dente
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 3/4 cup sun-dried tomatoes packed in olive oil, coarsely chopped
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup pine nuts
- 2 cups baby spinach
- 1 cup fat-free feta cheese
- Cook penne according to package directions. Add 1 tablespoon extra virgin olive oil to a large skillet, and saute garlic over medium-low heat until fragrant, about 1 minute. Add to skillet the sun-dried tomatoes, black pepper, salt, and red pepper flakes, and continue to saute 5 minutes or until tomatoes are soft. Add cooked penne and remaining tablespoon of oil; toss to coat, cover, and cook on low an additional 2 minutes. Add pine nuts and baby spinach, toss to combine. Turn off heat, cover and allow spinach to slightly wilt, about 2 minutes.
- Sprinkle on feta cheese and serve.
- This recipe can be found in our cookbook, Skinny Ms. Superfoods...check it out here!
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