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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.

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  • Cooking time15 min
  • Prep time10 min
  • Servings4
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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

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