Penne with Cannellini Beans Recipe

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Ingredients:

Serving

8 oz uncooked penne pasta
2 cans (14-1/2 oz each) italian diced tomatoes
1 can (15 oz) cannellini or white kidney beans, rinsed and drained
1 package (10 oz) fresh baby spinach, chopped
1/2 cup shredded romano cheese

Directions:

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. Yield: 5 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.35 Kcal (604 kJ)
Calories from fat	73.82 Kcal
		% Daily Value*
Total Fat	8.2g	13%
Cholesterol	24.61mg	8%
Sodium	299.12mg	12%
Potassium	78.86mg	2%
Total Carbs	6.56g	2%
Sugars	1.48g	6%
Dietary Fiber	2.15g	9%
Protein	9.84g	20%
Vitamin C	3.2mg	5%
Iron	0.5mg	3%
Calcium	259.4mg	26%

Amount Per 100 g
Calories	157.42 Kcal (659 kJ)
Calories from fat	80.51 Kcal
		% Daily Value*
Total Fat	8.95g	13%
Cholesterol	26.83mg	8%
Sodium	326.19mg	12%
Potassium	86mg	2%
Total Carbs	7.15g	2%
Sugars	1.62g	6%
Dietary Fiber	2.35g	9%
Protein	10.73g	20%
Vitamin C	3.5mg	5%
Iron	0.5mg	3%
Calcium	282.9mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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