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Sweet Grape Tomato and White Bean Pasta

Prep time 1 min
Cook time 14 mins
Yield 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Navy beans bump up the protein in this satisfying and healthy one-dish supper that's brimming with the tastes of summer.Prep: 1 minute; Cook: 14 minutes

Ingredients

  • 1 3/4 cups uncooked multigrain penne (tube-shaped pasta)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups halved grape tomatoes
  • 2 garlic cloves, minced
  • 1 cup chopped bottled roasted red bell peppers
  • 1/2 (15-ounce) can navy beans, rinsed and drained
  • 3 cups fresh baby spinach
  • 1/4 cup torn basil leaves
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 269
  • caloriesfromfat 25 %
  • fat 7 g
  • satfat 1.6 g
  • monofat 2.5 g
  • polyfat 1.8 g
  • protein 12.3 g
  • carbohydrate 45.5 g
  • fiber 8.3 g
  • cholesterol 5 mg
  • iron 2.9 mg
  • sodium 647 mg
  • calcium 161 mg

How to Make It

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

  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic; cook 1 minute, stirring constantly. Add bell pepper, beans, and spinach; cook 3 minutes or until spinach is slightly wilted. Stir in basil, vinegar, salt, and pasta. Cook 2 minutes or until thoroughly heated. Sprinkle evenly with cheese.

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