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
How to Make It
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.