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White Bean And Wilted Spinach Penne

White Bean And Wilted Spinach Penne

Oxmoor House JANUARY 2002

  • Yield: 5 servings (serving size: 2 cups)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 361
  • Fat: 7.7g
  • Saturated fat: 2.7g
  • Protein: 16.7g
  • Carbohydrate: 56g
  • Cholesterol: 9mg
  • Iron: 5.4mg
  • Sodium: 746mg
  • Calories from fat: 19%
  • Fiber: 8.2g
  • Calcium: 273mg

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White Bean And Wilted Spinach Penne Recipe