You can substitute 1/2 teaspoon crushed dried rosemary for the fresh, if you'd like.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add spinach and next 4 ingredients to pasta mixture. Toss well. Top with tomato mixture.

Chef's Notes

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.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

394 calories; fat 17.4g; saturated fat 5.2g; mono fat 7.7g; poly fat 1g; protein 11.2g; carbohydrates 47.7g; fiber 4.5g; cholesterol 19mg; iron 4.4mg; sodium 718mg; calcium 243mg.
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