Pasta, Beans, 'n' Greens

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

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 21%
  • Fat: 6.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 16.8g
  • Carbohydrate: 45.2g
  • Fiber: 7.8g
  • Cholesterol: 5mg
  • Iron: 5.8mg
  • Sodium: 901mg
  • Calcium: 238mg

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

  1. 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.
  2. 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.
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