Sweet Grape Tomato and White Bean Pasta

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

Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 25%
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 12.3g
  • Carbohydrate: 45.5g
  • Fiber: 8.3g
  • Cholesterol: 5mg
  • Iron: 2.9mg
  • Sodium: 647mg
  • Calcium: 161mg

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 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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Sweet Grape Tomato and White Bean Pasta Recipe at a Glance
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