This was ok. I liked it, but the rest of my family did not. If I make it again, I will probably do it cold rather than cook it. I thought cooking the tomatoes, etc., really zapped some of the flavor and crunch from it.
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
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- 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
- 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
- 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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