Penne with Cannellini Beans Recipe

Penne with Cannellini Beans Recipe Rating 4

Just five ingredients are all you’ll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, it’s so filling you’ll never miss the meat.

This recipe is:

Healthy

Quick

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Penne with Cannellini Beans Recipe
  • Prep/Total Time: 30 min.
  • Yield: 5 Servings
20 10 30

Ingredients

  • 8 ounces uncooked penne pasta
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1 package (10 ounces) fresh baby spinach, chopped
  • 1/2 cup shredded Romano cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese. Yield: 5 servings.

Nutritional Analysis: 1-1/2 cups equals 325 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 1,056 mg sodium, 62 g carbohydrate, 7 g fiber, 15 g protein.

Originally published as Penne with Cannellini Beans in Light & Tasty October 2005, p7

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Reviews for Penne with Cannellini Beans (3)

Penne with Cannellini Beans

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Reviewed on Jun. 24, 2010 by MrsKase

This was a great healthy quick supper after a long hot day at the playground and the pool with the kids, my husband ate 2 huge platefuls!

I cooked the pasta with the tomatoes so it was not soupy at all since the pasta just soaked up the liquid. My daughter even liked it and she is picky.


Reviewed on Feb. 22, 2010 by moongrrl

I add extra Italian Seasoning. Great for a light summer dinner.


Reviewed on Jan. 19, 2010 by mjlouk

Pretty bland, and the sauce was too thin.

 
 
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