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
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.
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