Penne With Tomato, Spinach and Feta Sauce

Ingredients

• 6 ounces red onion or 7 ounces chopped (1 1/2 cups)
• 2 teaspoons olive oil
• 2 medium cloves garlic
• 2 tablespoons pine nuts
• 1 ¼ pounds ripe plum tomatoes
• 1 tablespoon tomato paste
• 4 cups fresh spinach, tightly packed
• 8 ounces penne
• 3 scallions
• 2 ounces feta cheese (4 tablespoons)
• 1 cup plain nonfat yogurt
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    777 calories; 19 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 121 grams carbohydrates; 11 grams dietary fiber; 26 grams sugars; 33 grams protein; 27 milligrams cholesterol; 635 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil for penne.
2. Chop the whole onion, and reserve 2 tablespoons for the salad.
3. Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
4. Meanwhile mince garlic, and add to onion. Add pine nuts.
5. Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
6. Cook the penne according to package directions.
7. Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
8. Wash, trim and slice the scallions, and add to the pot.
9. In food processor blend the feta and yogurt.
10. Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
11. Drain pasta, and serve with sauce.

35 minutes