Whole Wheat Penne with Spinach and Tomatoes

Leave a comment

June 13, 2010 by Sara Kreidler

This was a nice way to use up the giant bag of spinach that came in the CSA box this week. I threw together a green salad to go on the side, using up the last bit of wonderful butter lettuce from the CSA and some other veggies that were hanging around the kitchen.

Adapted from Moosewood Restaurant Simple Suppers.


  • 1 pound whole wheat penne, cooked al dente
  • 12 oz of fresh spinach leaves, washed and stems trimmed
  • 5 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 – 28 ounce can of diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • Grated Parmesan cheese


  1. Heat a large cast iron skillet over medium-high heat, add the oil and cook the garlic for 1 minute. Add the spinach, sprinkle with salt, and saute until wilted. Add the tomatoes with their juices, oregano, rosemary, and red pepper flakes. Reduce heat to low, cover and simmer, stirring occasionally, for about 10 minutes.
  2. Serve pasta topped with the sauce and some grated Parmesan cheese. Note that the sauce won’t get thick — it’s more of a light, chunky sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


%d bloggers like this: