Home Pizza and PastaPasta Penne with Tomatoes and Spinach

Penne with Tomatoes and Spinach

by Jamie
Love this recipe. It’s very fresh tasting, and comes together super quickly. There is no protein in it however, so sometimes I throw in some cooked shrimp in at the end. It’s also great with grilled chicken or salmon on the side.
 
Penne with Tomatoes and Spinach

Total Time: 20 minutes

Yield: 6 servings

Ingredients

3-4 cloves garlic chopped (leave them kind of chunky)
1 T olive oil
1 carton grape tomatoes (or a whole slew of little tomatoes from your garden, the more the better)
7-8 large handfuls spinach
1 16oz box penne pasta
1 lemon
3/4 C Parmesan cheese
salt and freshly cracked pepper, to taste

Instructions

1. Cook the pasta.
2. While it is cooking heat up a large, deep skillet. Add olive oil, garlic and tomatoes. Let the garlic get nice and golden. The tomatoes should start to crack open and simmer just a bit.
3. Add the cooked pasta and spinach.
4. Stir the spinach just until it starts to wilt. I actually use a big set of salad tongs. You don't want the spinach to get cooked all the way through.
5. Add the juice from the lemon, salt and pepper and Parmesan cheese.
6. Stir it in, and let the cheese melt just a bit, and you are ready to serve!
https://jamiecooksitup.net/2009/10/penne-with-tomatoes-and-spinach/

 

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12 comments

Kristie Heilers April 25, 2010 - 3:10 pm

So you serve this warm? Could you serve it cold and how does it taste? We are having teacher appreciation wk the 1st wk in May and we, The PTF, are fixing lunch for the teachers. So far BLT soup, and italian beef. Neither are my recipes. But I am in charge of salad. If you have any suggestions please throw them out there.

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Tudor February 8, 2014 - 12:20 am

Hi Marisa, and thanks for your great quositens. I freeze baked fatayar all the time and they are great for at least a month out of the freezer. They reheat and taste/texture are excellent. You can and should prepare them Sunday for Thanksgiving and freeze!

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Jamie Cooks It Up! April 26, 2010 - 3:33 am

Kristie,
You do serve this dish warm. I have some great salad recipes that would go well with the other dishes at your luncheon. If you look under Salad in my recipe box you will find a bunch.
Sarah Salad or Pink Dressing Salad would both be good choices. I also posted a wonderful Spinach Salad just a couple of days ago that would work well. Good Luck! Let me know how they turn out!
~Jamie

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Anonymous April 28, 2010 - 7:27 pm

When would you add the shrimp?

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Jamie Cooks It Up! April 29, 2010 - 2:45 am

Anonymous,
I add the shrimp that has already been cooked (the pink kind…not the grey) at the very end and just let them heat through.
Good luck!
~Jamie

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Mary K. June 5, 2010 - 10:31 pm

Just had this for dinner. Yum!!!! Thanks for the recipe.

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Anonymous June 16, 2010 - 6:50 pm

Loved this recipe! Made this for my family before going to Summer Games Opening Ceremonies. Especially great for the athletes in the family. Only trouble was printing out second page with cooking instructions but it was simple enough to just write down.

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Becky S August 31, 2012 - 4:55 am

Would leaving out the lemon juice make a big difference? I am allergic to citrus and it seems like most low cal recipes include lemon or lime.

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Jamie August 31, 2012 - 3:22 pm

The lemon juice really ads a bit of brightness at the end, but you could leave it out and it would still be good. 🙂 Good Luck!

Reply
May Menu Plan 2013 May 6, 2013 - 6:35 am

[…] (Crock Pot), Egg Noodles and Green Peas 11. Simple French Bread Pizza with Olive Garden Salad 12. Penne Pasta with Tomatoes and Spinach 13. Chicken Noodle Soup and Whole Wheat Bread 14. Sweet and Sour Chicken and White Rice 15. Hearty […]

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Soft, Frosted Lemon Sugar Cookies June 1, 2013 - 5:25 pm

[…] ways to use lemon. If you are in the mood for something healthy with a hint of lemon give this Penne Pasta with Spinach and Tomatoes a go. Fabulous, […]

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November Menu Plan 2012 June 2, 2013 - 7:57 am

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