Penne with Cannellini Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Just five ingredients are all youâll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, itâs so filling youâll never miss the meat. Ingredients:
8 ounces uncooked penne pasta |
2 cans (14-1/2 ounces each) italian diced tomatoes |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
1 package (10 ounces) fresh baby spinach, chopped |
1/2 cup shredded romano cheese |
Directions:
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. Yield: 5 servings.
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