Spinach, Tomato and Olive Pasta

This pasta meal brings the Mediterranean to your table in the blink of an eye. Buy Kalamata olives pitted so you can pull the dish together in a hurry.

oz. rotini or fusilli (spiral pasta)

tablespoons olive oil 1 medium onion, chopped 1 (14.5-oz.) can diced tomatoes with garlic, basil and oregano 1/2 cup coarsely chopped pitted Kalamata olives 1 tablespoon capers, rinsed 1 (6-oz.) pkg. baby spinach 1 (4-oz.) pkg. crumbled feta cheese 1. Cook pasta according to package directions; drain.

Meanwhile, heat oil in deep large skillet over medium heat until hot. Cook onion 4 to 5 minutes or until softened, stirring occasionally. Add tomatoes, olives and capers. Reduce heat to low; simmer 5 to 7 minutes or until slightly thickened.

Stir in spinach; cook, covered, 2 minutes or until wilted. Toss with pasta; sprinkle with cheese.

(1 1/2-cup) servings PER SERVING: 440 calories, 16.5 g total fat (5.5 g saturated fat), 15.5 g protein, 58.5 g carbohydrate, 25 mg cholesterol, 930 mg sodium, 6 g fiber