By Sophie Conniff
Bring a pot of salted water to a boil. Add the penne pasta and cook according to package instructions (about 10-12 minutes) until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Peel and finely chop the garlic cloves. Add them to the skillet and sauté for about 1 minute until they become fragrant, but not browned.
Add the canned crushed tomatoes to the skillet. Stir well, and let it simmer for about 5 minutes to allow the flavors to meld.
Season the tomato sauce with salt and black pepper to taste. Stir well.
Add the baby spinach to the skillet and cook for another 2-3 minutes until the spinach wilts.
Add the drained pasta to the skillet. Toss everything together to coat the pasta in the sauce evenly.
Remove from heat and serve the pasta in bowls. Top with grated Parmesan cheese and fresh basil leaves.
Optionally, add additional Parmesan and black pepper on top if desired.
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This Italian Pasta Vegetarian recipe is ready in 25 minutes and features Penne pasta, Canned crushed tomatoes, Garlic and other delicious ingredients. Contains 520 calories total.
Bring a pot of salted water to a boil. Add the penne pasta and cook according to package instructions (about 10-12 minutes) until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Peel and finely chop the garlic cloves. Add them to the skillet and sauté for about 1 minute until they become fragrant, but not browned.
Add the canned crushed tomatoes to the skillet. Stir well, and let it simmer for about 5 minutes to allow the flavors to meld.
Season the tomato sauce with salt and black pepper to taste. Stir well.
Add the baby spinach to the skillet and cook for another 2-3 minutes until the spinach wilts.
Add the drained pasta to the skillet. Toss everything together to coat the pasta in the sauce evenly.
Remove from heat and serve the pasta in bowls. Top with grated Parmesan cheese and fresh basil leaves.
Optionally, add additional Parmesan and black pepper on top if desired.
Calories per Serving: 520
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