Italian
Penne with White Beans & Spinach
Prep Time: 5 min | Cook Time: 15 min | Servings: 4 | Calories: 451
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Prep Time
5 min
Cook Time
15 min
Servings
4
Calories
451
Put this pasta dish together and dazzle your dinner guests with a hearty blend of savory white beans cooked with tomatoes, rosemary and pepper flakes with baby spinach leaves. Once the pasta is tossed with all the freshly cooked ingredients, a topping of Sargento® Shredded Reduced Fat 4 Cheese Italian makes for perfect authentic melted flavor.
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 or Sargento® Shredded Parmesan Cheese
Directions
- Cook pasta in boiling water according to package directions.
- 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.
- Drain pasta; return to same pot. Add tomato mixture; toss well. Transfer to four shallow bowls; top with cheese.
