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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 TOP

Servings

Ingredients and Preparation TOP

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

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