By Sophie Conniff
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped garlic to the skillet and sauté for about 1 minute until it becomes fragrant.
Add the crushed tomatoes to the skillet. Stir well and let it simmer for about 5 minutes to thicken slightly.
Season the sauce with salt and black pepper to taste. Stir in the spinach, allowing it to wilt in the heat of the sauce, about 2-3 minutes.
Add the cooked pasta to the skillet, tossing it with the sauce until it's well combined and heated through.
Serve the Penne al Pomodoro hot, topped with freshly grated Parmesan cheese.
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This Italian Pasta Vegetarian recipe is ready in 25 minutes and features Penne, Crushed tomatoes, Garlic and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped garlic to the skillet and sauté for about 1 minute until it becomes fragrant.
Add the crushed tomatoes to the skillet. Stir well and let it simmer for about 5 minutes to thicken slightly.
Season the sauce with salt and black pepper to taste. Stir in the spinach, allowing it to wilt in the heat of the sauce, about 2-3 minutes.
Add the cooked pasta to the skillet, tossing it with the sauce until it's well combined and heated through.
Serve the Penne al Pomodoro hot, topped with freshly grated Parmesan cheese.
Calories per Serving: 450
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