Penne With Spinach and Feta

Ingredients

• 6 ounce arugula fresh
• 0.5 pound tomatoes diced drained canned
• 0.8 cup fat-skimmed beef broth fat-free
• 0.5 cup feta cheese crumbled
• 2  garlic clove minced
• 1 tablespoon olive oil 
• 1 cup onion diced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 12 ounces penne pasta whole-wheat uncooked (or other small shaped pasta)

Equipment

• bowl
• frying pan
• wooden spoon

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat.
3. Add onion and cook, stirring, 4 minutes.
4. Add garlic and cook, stirring, 30 seconds.
5. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.
6. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper.
7. Garnish with cheese.