Tomato and Spinach Pasta

Ingredients

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1.  8 ounces of uncooked penne pasta( about 2 cups )
2.  2 teaspoons olive oil
3. 1/4 teaspoon crushed red pepper
4. 1 large garlic clove, thinly sliced
5. 16 oz  can of diced tomatoes (drain)
6. 16 oz can of diced tomatoes with green pepper (drain)
7. 1/2 cup organic vegetable broth (such as Swanson)
8. 1/4 teaspoon salt
9. 1/4 teaspoon freshly ground black pepper
10. 4 cups baby spinach 
11. 1 tablespoon basil 
12. 1 ounce Parmesan cheese, grated (about 1/4 cup)
13. 1 ounce of shredded mozzarella cheese

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3. Preparation

1. 1. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

1. 2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt and pepper and basil; cook 6 minutes, stirring occasionally. Pour pasta in large bowl, Stir in spinach and basil, stir until greens wilt. Pour onto plates for serving. Top with mozzarella and Parmesan cheese to your liking. Serve immediately. Makes 4 servings.