Tomato-Basil Pasta with Asiago
You can substitute 1/2 teaspoon crushed dried rosemary for the fresh, if you'd like.
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- Calories: 394
- Fat: 17.4g
- Saturated fat: 5.2g
- Monounsaturated fat: 7.7g
- Polyunsaturated fat: 1g
- Protein: 11.2g
- Carbohydrate: 47.7g
- Fiber: 4.5g
- Cholesterol: 19mg
- Iron: 4.4mg
- Sodium: 718mg
- Calcium: 243mg
- 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
- 1. 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.
- 2. 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.
- 3. 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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