I found this in the March 2011 Shape magazine.
2 cups whole-wheat penne
2 tsps. whole-wheat flour
2 Tbsp. low-sodium soy sauce
3 Tbsp. red wine vinegar
1/4 cup low-sodium chicken or vegetable broth
1 egg plus 3 egg whites
1 Tbsp olive oil
4 cups baby spinach
3 garlic cloves, minced
2 cups chopped tomatoes
1/4 tsp. crushed red pepper flakes
1/4 fresh pineapple, peeled, cored and cut into thick sticks; or 1 1/4 cups canned pineapple chunks, drained
salt and freshly ground black pepper.
1. In a large pot of boiling water, cook pasta until al dente according to package directions; rinse under cold water and drain.
2. Meanwhile, whisk together flour, soy sauce, red wine vinegar, and broth in a small bowl, lightly beat egg and egg whites.
3. In a wok or large skillet, heat oil over medium-high. Add spinach and garlic and stir-fry for about 3 minutes. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute. Stir in tomatoes, red pepper, and soy sauce mixture. Cook for 2 minutes, then increase heat to high and bring to a boil. Add pasta and cook for 2 to 3 minutes or until heated through.
4. Remove from heat, add pineapple, and toss gently to combine. Season with salt and pepper.