Sweet Grape Tomato and White Bean Pasta |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Navy beans bump up the protein in this satisfying and healthy one-dish supper that's brimming with the tastes of summer. Ingredients:
1 3/4 cups uncooked multigrain penne (tube-shaped pasta) |
1 tablespoon extra-virgin olive oil |
2 cups halved grape tomatoes |
2 garlic cloves, minced |
1 cup chopped bottled roasted red bell peppers |
1/2 (15-ounce) can navy beans, rinsed and drained |
3 cups fresh baby spinach |
1/4 cup torn basil leaves |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic; cook 1 minute, stirring constantly. Add bell pepper, beans, and spinach; cook 3 minutes or until spinach is slightly wilted. Stir in basil, vinegar, salt, and pasta. Cook 2 minutes or until thoroughly heated. Sprinkle evenly with cheese.
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