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White Bean And Wilted Spinach Penne

Yield 5 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection