Spinach Walnut Penne
2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 TBS coconut oil
1 pkg (6 oz) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese
Combine broth, undrained tomatoes, pasta and coconut oil in large skillet.
Bring to a boil over high heat, stirring occasionally.
Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally.
Sprinkle with walnuts and cheese just before serving.
Serving Size 4 servings (1-1/3 cups each)