Ingredients:
12 ounces penne pasta, uncooked
2 teaspoons olive oil, divided
2 teaspoons lemon juice
2 tablespoons chopped almonds
vegetable oil cooking spray
1 cup sliced purple onions ( about 1 medium)
1 teaspoon minced garlic ( about 2 cloves)
3 cups tightly packed fresh spinach leaves, trimmed and thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground pepper
Directions:
Cook pasta according to package directions, omitting salt and fat.
Reserve 3 tablespoons pasta water; drain pasta.
Combine reserve pasta water, 1 teaspoon olive oil, and lemon juice in a small bowl; set aside.
While pasta cooks, place a large skillet over medium-high heat until hot.
Add almonds and cook; stirring constantly, 1-2 minutes or until toasted.
Set almonds aside.
Coat skillet with cooking spray; add remaining 1 teaspoon olive oil.
Return to medium-high heat until oil is hot.
Cut onion slices in half; add onion and garlic to skillet.
Cook, stirring constantly, 4 minutes or until tender.
Add spinach, and cook, stirring constantly, 2 minutes; stir in almonds, salt, and pepper.
Stir in reserve pasta water mixture.
Add pasta, and toss gently.
Serve immediately.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.