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Spinach, Tomato and Feta Cheese Penne

We might not make it back to Italy as soon as we’d like, but whenever we want a quick trip we just whip up this dish.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Spinach, Tomato and Feta Cheese Penne


  • 1 lb. (500 g) penne pasta
  • 1 tsp. (5 mL) Becel® Oil
  • 3 cloves garlic, finely chopped
  • 3 large tomatoes, chopped
  • 1/4 cup (50 mL) fresh basil leaves
  • 1 package (284 g.) fresh spinach, coarsely chopped
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) cracked black pepper, or to taste
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cook pasta according to package directions until almost tender; drain and keep warm.
  2. Heat Becel® Oil in large nonstick skillet over low heat and cook garlic until softened and fragrant, about 3 minutes. (Do not brown.) Stir in tomatoes and basil and simmer, stirring occasionally, 5 minutes. Add spinach and cook, stirring occasionally, until spinach wilts.
  3. Add pasta, feta cheese, salt and pepper; toss well.