Spinach Walnut Penne

Ingredients:

2 cups vegetable broth (or bullion and water)
1 can (14.5 oz.) petite diced tomatoes
2 cups dry multigrain penne pasta, uncooked
2 tbs. margarine (or salted butter)
1 package (6 oz.) baby spinach
1/3 cup chopped walnuts
1/2 cup parmesan cheese
Basil and oregano to taste
3 cloves garlic

Instructions:

Combine broth, undrained tomatoes, garlic, basil, oregano, pasta and margarine in a large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally. Stir in spinach and cook 2 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.