Penne With Spinach and White Beans
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 452 |
Total Fat | 8 g |
Saturated Fat | 2 g |
Sodium | 433 mg |
Total Carbohydrate | 81 g |
Dietary Fiber | 15 g |
Protein | 18 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Penne pasta | 4 ounces |
Olive oil 1 garlic clove, minced | 2 teaspoons |
Yellow onion, chopped | ½ |
Fresh thyme, stems removed (about 1 tablespoon leaves) | 3 sprigs |
Reserved pasta water | ½ cup |
Baby spinach | 3 cups |
Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping) | 1 cup |
Plum tomatoes, seeded and diced | 2 |
Salt | ¼ teaspoon |
Freshly ground black pepper | |
Grated Parmesan cheese | 2 tablespoons |
- Directions
- Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
- Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.
Exchanges
3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute
Side Suggestions: Tossed Salad