Penne With Spinach and White Beans
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories452Total Fat8 gSaturated Fat2 gSodium433 mgTotal Carbohydrate81 gDietary Fiber15 gProtein18 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresPenne pasta4 ouncesOlive oil 1 garlic clove, minced2 teaspoonsYellow onion, chopped½Fresh thyme, stems removed (about 1 tablespoon leaves)3 sprigsReserved pasta water½ cupBaby spinach3 cupsCanned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping)1 cupPlum tomatoes, seeded and diced2Salt¼ teaspoonFreshly ground black pepperGrated Parmesan cheese2 tablespoons
  • Directions
  • Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
  • Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
  • Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.

  • Exchanges
    3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute

    Side Suggestions: Tossed Salad

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