Greek Pasta
Serve with crusty warm bread and a salad if desired.

Servings: 8

• 12 ounces uncooked penne
• 1 teaspoon olive oil
• 2/3 ounce pine nuts, about 2 tbsp
• 1 1/2 teaspoons minced garlic
• 10 ounces frozen chopped spinach, thawed
• 1 pound Roma or plum tomatoes, chopped
• 4 ounces feta cheese , crumbled
• 6 medium green brined Greek olives, pitted and chopped

Cook pasta according to package directions, drain and set aside.

Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes. Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black or green olives.

Per Serving: 240 Calories; 6g Fat (23.9% calories from fat); 3g Saturated Fat; 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 215mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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