Name: Tomato-Basil Pasta with Asiago
Yield: 4 servings (serving size: 1 1/3 cups)
Ingredients: 2 cups (6 ounces) uncooked gluten-free rice penne (such as DeBoles); ¾ cup canned no-salt-added navy beans, rinsed and drained; 2 tablespoons extra-virgin olive oil; 1 cup grape tomatoes, halved; ¼ cup finely chopped green onions; ½ teaspoon minced fresh rosemary; 12 pitted kalamata olives, coarsely chopped; 2 garlic cloves, minced; 2 cups fresh baby spinach, coarsely chopped; ¾ cup (3 ounces) grated Asiago cheese; ¼ cup chopped fresh basil; ½ teaspoon salt; ½ teaspoon black pepper

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.

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

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Tomato-Basil Pasta with Asiago

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Tomato-Basil Pasta with Asiago

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Tomato-Basil Pasta with Asiago

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Ingredients

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