Penne with Broccoli, Spinach, Tomatoes and Feta
Fact: I eat pasta at least 3 times a week. I’m not good at eating a lot of veggies unless there’s something extra to combine them with for more flavor, so most of the time, the easiest way for me to get daily my veggie intake is to just combine sautéed greens with pasta. I’m not OD’ing in carbs here, but I add enough to fill me up and pair with the vegetables I put in the dish. This is one of the easiest recipes and one I make frequently. If you’re feeling extra #cleaneats, you can ditch the feta cheese and season with salt and pepper.
- 2 cups whole wheat penne, uncooked
- 2 cups fresh broccoli, roughly chopped
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
1. Chop all vegetables and garlic.
2. In a medium pot, bring salted water to a boil.
3. While the water boils, brown the garlic and olive oil in a large pan on medium heat for about 1 minute.
4. Add the broccoli and cook for about 5 minute, stirring occasionally.
5. Once the water is boiling, add the pasta and cook according to instructions on box.
6. Add the tomatoes and spinach to the broccoli and lower heat to medium low until pasta is finished.
7. Once pasta is drained, add to veggie mixture and stir.
8. Mix feta and olive oil into the pasta dish and serve immediately.