Penne with Tomatoes & White Beans Recipe
- 8 ounces uncooked penne pasta
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 package (10 ounces) fresh spinach, trimmed
- 1/4 cup sliced ripe olives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend.
- 2. Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese. Yield: 4 servings.
1 cup tomato mixture with 1 cup pasta and 2 tablespoons cheese equals 491 calories, 13 g fat (3 g saturated fat), 9 mg cholesterol, 1,505 mg sodium, 77 g carbohydrate, 9 g fiber, 19 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.