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Tuesday, March 24, 2009

Spinach Pasta Toss

After baking all day I wanted a low-key dinner. I chose this one from my newest issue of Food & Family from Kraft. I was worried that it would be too bland, but it wasn't at all. The chiles in the tomatoes definitely spiced it up. In fact, I will probably keep this on rotation for nights when I don't have much time to cook! It's also a great vegetarian meal, but still filling. You could always add chicken or some type of beans if you wanted some protein though.

Spinach Pasta Toss
Adapted from Food & Family


1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained (I used a can of diced tomatoes & chiles I already had on hand)
2 cups multi-grain penne pasta, uncooked (I used whole wheat)
1 cup water
1 pkg. (9 oz.) baby spinach leaves (7 cups)
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend


BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.

ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.

SERVE topped with cheese.

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