Penne With Fresh Tomato Sauce, Spinach and Feta Recipe

July 2024 · 2 minute read
Democracy Dies in Darknessclock30 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

This summery pasta dish takes advantage of fresh seasonal tomatoes, and is good for anyone looking for a quick, flavorful meal. The dish also works for those following a low-FODMAP diet because of IBS or other gut issues: It uses an infused oil that brings garlic and shallot flavor without the fructans that can be digestive triggers, and all the other ingredients are low-FODMAP, too (especially if you use gluten-free instead of wheat pasta). If you’re not following such a diet, feel free to start by chopping a clove or two of garlic and a small shallot, and sauteing them in olive oil before adding the tomatoes.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 30 mins

  • Step 1

    In a 12-inch skillet over medium heat, heat the oil until shimmering. Add the tomatoes and cook until they begin to lose their shape, about 8 minutes. Stir in the spinach, a handful at a time, and cook, stirring occasionally, until the spinach is wilted and the tomatoes have turned into a chunky sauce, about 2 minutes.

  • Step 2

    Meanwhile, bring a large pot of salted water to boil. Add the pasta, and cook according to the package instructions, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

  • Step 3

    Stir 3/4 cup of the feta, the mint, lemon juice, salt and pepper into the sauce. Add the sauce to the pasta and toss to combine. Taste, and season with more salt and pepper, if needed, and, if you like, add enough of the reserved cooking water to adjust the consistency of the sauce. Sprinkle with the remaining 1/4 cup of the feta and serve hot.

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    Nutritional Facts

    Per serving (2 cups)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Cook For Your Gut Health” by America’s Test Kitchen (2021).

    Tested by Joe Yonan.

    Published August 20, 2021

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