Sweet Grape Tomato and White Bean Pasta

Oxmoor House
Navy beans bump up the protein in this satisfying and healthy one-dish supper that's brimming with the tastes of summer.

Prep: 1 minute; Cook: 14 minutes

4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)


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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


Prep: 1 Minute
Cook: 14 Minutes

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.

Created date

April 2009

Nutritional Information

Calories 269
Caloriesfromfat 25 %
Fat 7 g
Satfat 1.6 g
Monofat 2.5 g
Polyfat 1.8 g
Protein 12.3 g
Carbohydrate 45.5 g
Fiber 8.3 g
Cholesterol 5 mg
Iron 2.9 mg
Sodium 647 mg
Calcium 161 mg