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Spinach, Tomato and Feta Cheese Penne

  • Cooking time15 min
  • Prep time10 min
  • ServingsRecipe serves 4
recipe image Spinach, Tomato and Feta Cheese Penne


  • 1 lb. penne pasta
  • 1 tsp. Becel® Oil
  • 3 cloves garlic , finely chopped
  • 3 large tomatoes , chopped
  • 1/4 cup fresh basil leaves
  • 1 package (284 g.) fresh spinach , coarsely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp. salt
  • 1/4 tsp. cracked black pepper , or to taste
Total Fat8.00 g
Saturated Fat3.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.800 g
Monounsaturated Fat1.500 g
Cholesterol15 mg
Sodium420 mg
Total Carbs91.00 g
Dietary Fiber5.0 g
Sugars9.00 g
Protein20.00 g
Calcium20 %
Iron20.00 %
Omega-30.00 g
Omega-60.10 g
Vitamin C70.0 %
Vitamin A45.0 %


  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.