Penne with Tomatoes & White Beans Recipe
By klgettins
Rate this recipe
4.4/5
(11 Votes)
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Ingredients
- 8 ounces uncooked penne pasta
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 package (10 ounces) fresh spinach, trimmed
- 1/4 cup sliced ripe olives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com
Preparation
Step 1
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend.
Stir in spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Yield: 4 servings.
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