Pasta with Greens and Beans

With grains, veggies, and protein together in one easy-to-make meal, this one just might earn a spot in your weekly rotation.
servings
Prep Time 10 minutes
Cook Time 30 minutes
Print Recipe
Print Recipe

Ingredients

  • 8 oz. pasta (try whole wheat penne)
  • 1 tbsp. vegetable oil
  • 3 cloves minced garlic (or 3/4 tsp. garlic powder)
  • 10 oz. frozen spinach
  • 15 oz. canned diced tomatoes with juice
  • 15 oz. canned white beans drained and rinsed
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup Parmesan cheese grated

Directions

  1. Cook pasta according to package directions. Set aside.
  2. Meanwhile, heat oil in large skillet. Add garlic and cook on low (250°F in an electric skillet) until soft.
  3. Add spinach, tomatoes with liquid, drained beans, salt, and pepper. Once the mixture bubbles, cook uncovered on low heat for 5 minutes.
  4. Add drained pasta and Parmesan to spinach mixture. Toss well and serve.
  5. Refrigerate leftovers within 2 hours.

Recipe Notes

  • Substitute cleaned and chopped fresh spinach (about 6 cups).
  • Try other greens, such as Swiss chard or kale, instead of spinach. Be sure to clean greens well and cook them until soft.
  • Cook your own dry beans. One can (15 oz.) is about 1 1/2 to 1 3/4 cups beans.

Source: Food Hero


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