Penne Pasta with White Beans and Spinach
INGREDIENTS
- 8 oz. penne pasta, uncooked
- 1 pkg. (10 oz.) baby spinach leaves
- 3 cloves garlic, minced
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 can (15 oz.) great northern or cannellini beans, rinsed and drained
- 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary
- 1/2 tsp. red pepper flakes or ground black pepper
- 1 Tbsp. olive oil
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian Cheese or Sargento® Artisan Blends® Shredded Parmesan Cheese
DIRECTIONS
- 1
Cook pasta in boiling water according to package directions.
- 2
Meanwhile, heat oil in a large saucepan. Add garlic; cook 2 minutes. Add tomatoes, beans, rosemary and pepper flakes. Bring to a boil over high heat. Reduce heat; simmer 10 minutes. Stir in spinach just until wilted.
- 3
Drain pasta; return to same pot. Add tomato mixture; toss well. Transfer to four shallow bowls; top with cheese.
SUMMARY
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
HELPFUL HINTS
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 452
Total Fat 10.2g
Saturated Fat 3.8g
Trans Fat 4.0g
Polyunsaturated Fat 1.1g
Cholesterol 15g
Sodium 687g
Carbohydrates 67g
Protein 24g
Dietary Fiber 11g
Vitamin A 716g
Vitamin C 28g
Calcium 395g
Iron 7g
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