- 2 cups (6 ounces) uncooked gluten-free rice penne (such as DeBoles)
- 3/4 cup canned no-salt-added navy beans, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 1 cup grape tomatoes, halved
- 1/4 cup finely chopped green onions
- 1/2 teaspoon minced fresh rosemary
- 12 pitted kalamata olives, coarsely chopped
- 2 garlic cloves, minced
- 2 cups fresh baby spinach, coarsely chopped
- 3/4 cup (3 ounces) grated Asiago cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- calories 394
- fat 17.4 g
- satfat 5.2 g
- monofat 7.7 g
- polyfat 1 g
- protein 11.2 g
- carbohydrate 47.7 g
- fiber 4.5 g
- cholesterol 19 mg
- iron 4.4 mg
- sodium 718 mg
- calcium 243 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat; add beans during last 1 minute of cooking. Drain pasta and beans, reserving 1/4 cup pasta water. Place pasta, beans, and reserved pasta water in a large shallow pasta bowl.
While pasta cooks, heat oil in a medium nonstick skillet over medium heat. Add tomatoes; cook 2 minutes, stirring often. Stir in green onions and next 3 ingredients; cook 2 minutes or just until tomatoes are thoroughly heated. Remove from heat.
Add spinach and next 4 ingredients to pasta mixture. Toss well. Top with tomato mixture.
You can easily strip rosemary leaves from their tough, inedible stems by holding the top of a stem in one hand, and then pulling in the opposite direction of the way the leaves grow.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.