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Penne with Cannellini Beans

Total Time

Prep/Total Time: 30 min.


5 servings

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.


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


  1. 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.

Nutrition Facts

1-1/2 cups: 325 calories, 2g fat (1g saturated fat), 4mg cholesterol, 1056mg sodium, 62g carbohydrate (0 sugars, 7g fiber), 15g protein.

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