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Fettucine with White Beans and Italian Cheeses

Prep Time: 15

Cook Time: 15

Serves: Serves: 6

Ingredients

• 1 pkg. (10 oz.) fresh spinach, thinly sliced
• 12 oz. fettuccine, cooked and drained
• 1-1/2 cups chopped onion
• 1 Tbsp. minced garlic
• 1 can (28 oz.) low-sodium whole tomatoes in juice, coarsely chopped
• 2 Tbsp. tomato paste
• 1 tsp. dried basil
• 1/4 tsp. crushed red pepper
• 1/4 tsp. pepper
• 2 cans (15 oz.) great northern or navy beans, rinsed and drained
• 2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian Cheese, divided
• 1/8 tsp. salt

Directions

• Cook spinach in large non-stick skillet, over medium heat, 3 minutes or until spinach is wilted; set aside.

• Spray large saucepan with non-stick cooking spray. Add onion and garlic; cover and cook 8 minutes over low heat, stirring frequently. Add tomatoes, tomato paste, basil, red pepper, black pepper, beans and salt. Heat to a boil; reduce heat and simmer 5 minutes.

• Toss pasta with spinach, bean mixture and 1-1/2 cups cheese. Transfer to platter; top with remaining cheese.