Whole Wheat Penne with Spinach and Gorgonzola
Especially rich in: lutein, zeaxanthin, folate, and zinc, with modest amounts of vitamin C. Most of the omega-3s are from plant sources, which are not quite as good as the EPA and DHA in fish.
Also rich in: iron, fiber, B vitamins, calcium, potassium, and copper
- 10 oz. uncooked whole wheat penne pasta
- Olive oil cooking spray
- 1 1/2 cup yellow onion, diced (~ 1 medium onion)
- 3 large clove garlic, minced
- 1/2 cup chicken broth
- 3 Roma tomatoes, chopped (~2 cups)
- 1 (6-ounce) bag fresh baby spinach
- 1/3 cup fresh basil, chopped or 1 teaspoon dried basil
- Salt and pepper to taste
- 2/3 cup crumbled gorgonzola cheese
- 1/3 cup pine nuts (optional)
- Cook pasta according to package directions, without salting water.
- While pasta is cooking, spray a large, non-stick frying pan with cooking spray. Heat over medium-high heat. Add onions, then stir and cook until slightly transparent, approximately 5 minutes. Add garlic, stir and cook for another minute. Add broth and let simmer for 3 minutes. Add tomatoes, toss, and simmer for 2 minutes. Add spinach and basil, cook and stir for approximately 2 minutes, or until leaves wilt. Remove from heat and salt/pepper to taste.
- Drain pasta and add to spinach mixture. Thoroughly toss. Serve on a platter and top with gorgonzola and pine nuts.
Makes 6 servings.
Nutritional Information (per serving): 300 Calories; 25% fat (8.3 g total, 2.8 g saturated), 57% carbohydrate (43 g), 18% protein (13.5 g), 8 mg cholesterol, 8.6 g fiber, 27 mg vitamin C, 1.33 mg vitamin E, 271 mg sodium.