A low-fat supper of tasty tomato sauce and penne – wilt down a whole bag of spinach for extra nutrients
Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp dried chilli flakes
- 200g wholemeal penne pasta
- 400g can chopped tomato
- 100ml red wine
- ½ tsp dried oregano
- 125g bag young spinach leaves
- 25g parmesan or vegetarian alternative, grated
Method
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Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
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Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
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Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.