Tomato and Spinach Whole Wheat Pasta
Get a serving of whole grains and vegetables from this quick and easy pasta dish!
- 1 large skillet
- 1 large pot
- 1 whisk or fork
- measuring cups
- 1 collander
- 1/2 lb whole wheat pasta (penne or rotini preferred)
- 1 Tbsp olive or vegetable oil
- 1 diced onion or 1 Tbsp onion powder
- 2 cloves garlic or 1/4 tsp garlic powder
- 1 15oz can diced tomatoes
- 1/2 tsp each dried oregano and dried basil or 1 tsp Italian seasoning
- 1 pinch red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp cream cheese
- 1/4 cup grated parmesean or shredded cheese of choice
- 4 oz spinach fresh, frozen, or canned
- 1/2 cup water
- Bring large pot to boil and cook pasta according to package directions.
- While pasta cooks, heat oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté until onions soften, about 4 minutes.
- Add the diced tomatoes with juices, herbs and spices, salt, and pepper to the skillet. Stir to combine. Add tomato paste and water to the skillet, and stir until tomato paste is mixed in.
- Turn heat down to low. Add cream cheese in small chunks and whisk to combine until the sauce is creamy. Mix in cheese.
- Add spinach to the skillet, and stir until the leaves have heated through and wilted. Add the cooked pasta and mix until it is well coated.
- Serve immediately and put leftovers in the refrigerator within 2 hours.
- You can freeze extra portions for a quick dinner during a busy week. Freezing may change the texture slightly, but it will still taste great when thawed!
- Add chicken or turkey sausage to get a serving of lean, animal-based protein.