Pasta with chilli tomatoes & spinach
A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat
- Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
- Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
- Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
PER SERVING
524 kcalories, protein 24.0g, carbohydrate 75.0g, fat 11.0 g, saturated fat 3.0g, fibre 13.0g, sugar 13.0g, salt 0.7 g
Recipe from Good Food magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2040657/
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Ingredients
- 2 tsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- ½ tsp dried chilli flakes
- 200g wholemeal penne pasta
- 400g can chopped tomatoes
- 100ml red wine
- ½ tsp dried oregano
- 125g bag young spinach leaves
- 25g parmesan or vegetarian alternative, grated
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat
Ingredients
- 2 tsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- ½ tsp dried chilli flakes
- 200g wholemeal penne pasta
- 400g can chopped tomatoes
- 100ml red wine
- ½ tsp dried oregano
- 125g bag young spinach leaves
- 25g parmesan or vegetarian alternative, grated
PER SERVING
524 kcalories, protein 24.0g, carbohydrate 75.0g, fat 11.0 g, saturated fat 3.0g, fibre 13.0g, sugar 13.0g, salt 0.7 g
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30 March 2012
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