Rosemary and White Bean Pasta
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
Yield: 4 servings (serving size: about 1 1/4 cups)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 306
- Calories from fat: 39%
- Fat: 13g
- Saturated fat: 2g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 3.4g
- Protein: 13.4g
- Carbohydrate: 36.5g
- Fiber: 8.5g
- Cholesterol: 3mg
- Iron: 3.6mg
- Sodium: 829mg
- Calcium: 94mg
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
Preparation
- 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.
Rosemary and White Bean Pasta Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Beans, Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Green Bean Alfredo with Cheese Ravioli
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy