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Penne with Spinach and Goat Cheese - Low Sodium Version

Servings = 2 | Serving size =2 ounces pasta with veggies

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

3 quarts	water
4 ounces	whole wheat penne pasta
1 Tbsp	olive oil
1 ounce	proscuitto ham (sliced into strips)
2 Tbsp	pine nuts
1 large	shallot (sliced)
1/2 large	yellow pepper (diced)
	fresh ground black pepper (to taste)
8 ounces	fresh spinach
2 ounces	goat cheese (crumbled)

Place the water in a large sauce pan over high heat. When the water boils add the penne and stir.

While the pasta is cooking place the olive oil in a large skillet over medium heat. Add the prosciutto and cook for about a minute.

Add the pine nuts and shallots. Cook, stirring frequently, for about 5 minutes. Add the yellow pepper and pepper and reduce the heat to medium-low.

When the penne is just done set aside 1/4 cup of the pasta water and then drain the penne and add it to the skillet. Cook for about two minutes tossing frequently. If the pasta is too dry add the reserved pasta water 1 tablespoon at a time as needed.

Add the spinach and sprinkle the goat cheese crumbles over the top. Increase the heat to medium and toss until the spinach is just wilted, then serve.

Nutrition Facts

Serving size: 2 ounces pasta with veggies | Servings 2

Calories 499 | Calories from Fat 181

Amount Per Serving (% Daily Value)

Total Fat 21g (32%) | Saturated Fat 6g (30%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 22 mg (7 %) | Sodium 365 mg (15 %)

Total Carbohydrates 64g (21%) | Sugars 7g

Dietary Fiber 12g (46%) | Protein 23g

Vitamin A 240% | Vitamin C 381 % | Calcium 21% | Iron 41%

Vitamin K 568 mcg  | Potassium  1363 mg | Magnesium  228 mg