PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
Serves: 6
INGREDIENTS
16 oz gluten free penne (I used rice pasta)
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
540 ml (19 fl oz) can of diced tomatoes
2 cups fresh spinach
¼ cup Greek yogurt
¼ cup unsweetened almond milk
¼ (1 oz) cup freshly grated Parmesan cheese
¼ cup fresh basil, chopped
INSTRUCTIONS
Cook the penne according to package instructions, but leave it a little bit al dente, as it will soak up some of the sauce.
In a large skillet heat the olive oil. Add chopped onion and garlic to skillet and cook for about 2 minutes until onion is translucent and soft. Add the diced tomatoes, including the juice. Stir and cook for about 3 minutes. Add spinach and stir, let cook until spinach wilts. Add yogurt and almond milk and stir. Add Parmesan cheese and basil, season with salt and pepper and cook for about 3 or 4 more minutes.
Add the pasta to the skillet and toss well.
You can garnish with additional fresh basil before serving.
NUTRITION INFORMATION
10 Smartpoints
Serving size: 230g Calories: 342 Fat: 5.1g Saturated fat: 1.2g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 66.5g Sugar: 4.4g Sodium: 300mgFiber: 2.2g Protein: 9.2g Cholesterol: 4mg