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Rosemary and White Bean Pasta

Yield 4 servings (serving size: about 1 1/4 cups)
Rinse the canned beans and warm them in the process by draining the pasta over the beans. Start boiling the water for the pasta, and then prepare the rest of the ingredients for this menu.Prep: 10 minutes; Cook: 14 minutes

Ingredients

  • 1 3/4 cups uncooked multigrain rotini (corkscrew pasta)
  • 1 cup halved grape tomatoes
  • 12 pimiento-stuffed olives, chopped
  • 3 tablespoons pine nuts, toasted
  • 1 teaspoon chopped fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt, divided
  • 1 (15.5-ounce) can navy beans, undrained
  • 1 cup packed baby spinach, coarsely chopped
  • 1/3 cup (1.3 ounces) reduced-fat feta cheese
  • 2 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 306
  • caloriesfromfat 39 %
  • fat 13 g
  • satfat 2 g
  • monofat 5.2 g
  • polyfat 3.4 g
  • protein 13.4 g
  • carbohydrate 36.5 g
  • fiber 8.5 g
  • cholesterol 3 mg
  • iron 3.6 mg
  • sodium 829 mg
  • calcium 94 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, combine tomatoes, next 4 ingredients, and 1/8 teaspoon salt in a small bowl; set aside.

  3. Place beans in a colander; add cooked pasta. Drain. Combine pasta, beans, tomato mixture, spinach, cheese, oil, and remaining 1/8 teaspoon salt in a large bowl; toss well.