PointsPlus Spinach with Tomatoes and Feta

PointsPlus Spinach with Tomatoes and Feta
Staff Writer
Spinach with Tomatoes and Feta

WeightWatchers.com

Spinach with Tomatoes and Feta

Try this delicious and healthy side dish to accompany lunch or dinner. Just seven ingredients and less than half an hour are needed to whip up this tasty spinach dish. Spinach is an excellent source of vitamins A and K as well as manganese and iron. So don't wait — make this today.

4
Servings
362
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  teaspoon  olive oil
  • 3/4  cups  chopped onion
  • 2  teaspoons  minced garlic
  • 18  ounces  fresh baby spinach
  • 1/4  teaspoon  salt
  • 1  cup  grape tomatoes, halved
  • 1/2  cup  crumbled feta

Directions

Heat the oil in a large, deep pot over medium-high heat. Add the onion and cook until light golden and tender, stirring often, about 7-8 minutes.

Add the garlic and cook until fragrant, stirring, about 30 seconds. Add the spinach and salt and cook, tossing until the spinach wilts, about 2-4 minutes.

Add the tomatoes and cook until the tomatoes soften, stirring, about 1-2 minutes. Remove from heat and drain off any extra liquid. Stir in the feta and serve.

Nutritional Facts

Total Fat
19g
27%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
111mg
37%
Carbohydrate, by difference
12g
9%
Protein
35g
76%
Vitamin A, RAE
35µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
194mg
19%
Choline, total
85mg
20%
Fiber, total dietary
1g
4%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
409mg
58%
Riboflavin
1mg
91%
Selenium, Se
43µg
78%
Sodium, Na
565mg
38%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
128g
5%
Zinc, Zn
3mg
38%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.