Pasta, Beans, 'n' Greens

Pasta, Beans, 'n' Greens Recipe
Randy Mayor; Lydia DeGaris-Pursell
If you're a vegetarian you can substitute vegetable broth for the chicken broth.

Yield:

4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 300
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 1.8 g
Monofat 2.8 g
Polyfat 1.6 g
Protein 16.8 g
Carbohydrate 45.2 g
Fiber 7.8 g
Cholesterol 5 mg
Iron 5.8 mg
Sodium 901 mg
Calcium 238 mg

Ingredients

2 teaspoons olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can Italian-style diced tomatoes, undrained
1/2 cup uncooked penne (tube-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.