Tomato-Basil Pasta with Asiago |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can substitute 1/2 teaspoon crushed dried rosemary for the fresh, if you'd like. Ingredients:
2 cups (6 ounces) uncooked gluten-free rice penne (such as deboles) |
3/4 cup canned no-salt-added navy beans, rinsed and drained |
2 tablespoons extra-virgin olive oil |
1 cup grape tomatoes, halved |
1/4 cup finely chopped green onions |
1/2 teaspoon minced fresh rosemary |
12 pitted kalamata olives, coarsely chopped |
2 garlic cloves, minced |
2 cups fresh baby spinach, coarsely chopped |
3/4 cup (3 ounces) grated asiago cheese |
1/4 cup chopped fresh basil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; add beans during last 1 minute of cooking. Drain pasta and beans, reserving 1/4 cup pasta water. Place pasta, beans, and reserved pasta water in a large shallow pasta bowl.
2. While pasta cooks, heat oil in a medium nonstick skillet over medium heat. Add tomatoes; cook 2 minutes, stirring often. Stir in green onions and next 3 ingredients; cook 2 minutes or just until tomatoes are thoroughly heated. Remove from heat.
3. Add spinach and next 4 ingredients to pasta mixture. Toss well. Top with tomato mixture.
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