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Dinner Doctor Nina Simonds shows you how to gather the ingredients for a quick and healthy spicy penne dinner with baby spinach and tomatoes.

My family loves all types of noodles, Asian and Italian, so Im always looking for new ideas. The fresh, baby spinach tossed into the hot pasta at the last minute makes this dish special and is a great way to get my son to eat more vegetables. The sauce is particularly good during tomato season, but I use canned tomatoes when necessary. Also, feel free to substitute other greens like arugula, watercress, and baby greens.

For those who prefer a formal recipe, here you go…

SPICE PENNE WITH FRESH TOMATO SAUCE AND GREENS
Six Servings
12 ripe plum tomatoes, rinsed, drained, and stems removed
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
¾ to 1 teaspoon crushed dried chili flakes
12 leaves or about 2/3 cup large fresh basil leaves, rinsed, drained, and
roughly chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound penne pasta
3-4 cups arugula, rinsed, spun dry, and coarsely cut into bite-size pieces
½ cup grated Pecorino Romano cheese

1. Make shallow x’s in the non-stem end of the tomatoes, put in a bowl, and pour in boiling water to cover. Let sit 10 minutes, refresh in cold water, and peel. Cut the tomatoes in half crosswise and coarsely chop.
2. Heat the olive oil in a large skillet until hot. Add the garlic and chili flakes and sauté for 5 seconds until fragrant. Add the chopped tomatoes and cook over high heat until the tomatoes are beginning to thicken, about 15-20 minutes. Gently break up the tomatoes and stir while they are cooking. Add the basil, salt, and pepper and cook gently for a few minutes.
3. Meanwhile, bring 3 quarts of salted water in a large pot to a boil. Add the penne and cook about 10-12 minutes until al dente. (See package instructions.) Drain in a colander and add to the tomato sauce along with the arugula. Toss lightly to mix and portion onto serving plates. Sprinkle with the freshly grated cheese and serve immediately.

© Copyright “Spices of Life” by Nina Simonds

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