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Garlic Tomato Penne with Greens
A light vegetarian pasta from your Week 3 FareRx bag - about 44g carb and 9g protein per serving (USDA-estimated).
23 min
Total
1
Serves
Easy
Effort
Per serving
205
Cal
9g
Protein
44g
Carbs
7g
Fiber
4g
Sugar
1g
Fat
0g
Sat Fat
20mg
Sodium
440mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Keep the penne to about a cup and let the blistered tomatoes and greens add bulk. Add a side of protein to round it out.
Ingredients
- •1 cup cooked whole-wheat penne
- •2 cloves garlic, sliced
- •3/4 cup grape tomatoes
- •1 handful salad greens
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the garlic in olive oil, then add the tomatoes and cook until they burst.
- 02
Toss with the penne and wilt in the greens off the heat.
New to this? Step-by-step guides
Dietitian’s notes
- →Blistering the tomatoes makes a fresh, light sauce - no jar needed.
- →Stir the greens in off the heat so they wilt without overcooking.
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