Penne With Spinach, Peppers, and Beans |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a FANTASTIC side dish that I found in a Cooking Light cookbook. I served this as a side to blackened salmon and it was PERFECT!!! I also altered a few ingredients to my family's tastes. Ingredients:
1 lb whole wheat penne |
1 tablespoon extra virgin olive oil |
2 cups grape tomatoes, halved (i used quartered campari's) |
2 garlic cloves, minced (i used 6) |
3 cups baby spinach, fresh |
1 cup roasted red pepper (bottled) |
1 (14 1/2 ounce) can cannellini beans, rinsed and drained (can use navy beans) |
1/4 cup basil leaves, torn |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt |
1/4 cup parmesan cheese |
Directions:
1. Cook pasta.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic and cook 1 minute.
3. Add spinach, peppers and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated.
4. Sprinkle with cheese.
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