Greek Penne Pasta
This recipe rocks! I found this little ditty on the Weight Watchers Canada website a while back and it has become a family favorite. One of the easiest and healthiest things you could ever make! I just realized the feta is missing from the picture above, oops LOL!
12 oz Uncooked Penne Pasta (I use whole wheat for more flavor and nutrition but white works too).
1 tsp Extra Virgin Olive Oil
1 1/2 tsp Minced Garlic
10 oz Chopped Frozen Spinach, Thawed
1lb Plum Tomatoes, Chopped
4 oz Feta Cheese, Crumbled (both seasoned and unseasoned work well).
2/3 oz Pine Nuts (about 2 Tbsp)
6 Medium Olives (or more if you wish).
Cook pasta according to directions (without butter or oil), drain and set aside. If necessary cover to keep warm.
Coat a large skillet with cooking spray (can go without, I do). Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir (important!) until pine nuts are golden brown, about 3 minutes (happens very quickly do not turn away!). I meant to get a picture but accidentally hit record and missed it LOL! You seriously have to watch the nuts and garlic as it can overcook very quickly! Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
Add spinach mixture to pasta and toss until combined. Add feta and olives.
Mix together to combine flavors and voila, you have a masterpiece for the mouth!
Yields about 1 1/2 Cups per serving. For those who are interested each serving is 5 WW points.