Pasta with chilli tomatoes & spinach

A low-fat supper of tasty tomato sauce and penne – wilt down a whole bag of spinach for extra nutrients

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 524
  • fat 11g
  • saturates 3g
  • carbs 75g
  • sugars 13g
  • fibre 13g
  • protein 24g
  • salt 0.7g


  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • 200g wholemeal penne pasta
  • 400g can chopped tomatoes
  • 100ml red wine
  • ½ tsp dried oregano
  • 125g bag young spinach leaves
  • 25g parmesan or vegetarian alternative, grated


  1. 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).

  2. 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.

  3. 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.

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