Tomato-Basil Pasta with Asiago

Oxmoor House
Tomato-Basil Pasta with AsiagoRecipe
Photo: Oxmoor House
You can substitute 1/2 teaspoon crushed dried rosemary for the fresh, if you'd like.
4 servings (serving size: 1 1/3 cups)


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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


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.

Created date

November 2011

Nutritional Information

Calories 394
Fat 17.4 g
Satfat 5.2 g
Monofat 7.7 g
Polyfat 1 g
Protein 11.2 g
Carbohydrate 47.7 g
Fiber 4.5 g
Cholesterol 19 mg
Iron 4.4 mg
Sodium 718 mg
Calcium 243 mg