White Bean And Wilted Spinach Penne



5 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 361
Fat 7.7 g
Satfat 2.7 g
Protein 16.7 g
Carbohydrate 56 g
Cholesterol 9 mg
Iron 5.4 mg
Sodium 746 mg
Caloriesfromfat 19 %
Fiber 8.2 g
Calcium 273 mg


8 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
Olive oil-flavored cooking spray
2 (15-ounce) cans cannellini beans, rinsed and drained
1 cup chopped tomato
1/2 cup chopped fresh basil
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup (2 ounces) freshly grated Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. Drain well.

Remove coarse stems from spinach. Coat a Dutch oven with cooking spray. Place over medium heat until hot. Add spinach; sauté until it just begins to wilt. Add pasta, cannellini beans, and next 6 ingredients; toss gently. Sprinkle with cheese.