Pasta, Beans 'n' Greens

  • 2 tsp. olive oil
  • 1/2 C finely chopped carrot
  • 1/2 C finely chopped onion
  • 1 garlic clove, minced
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (15.75-oz.) can fat-free, less-sodium chicken broth
  • 1 (14.6-oz.) can diced tomatoes, undrained
  • 1/2 C uncooked whole wheat penne (tube-shaped pasta)
  • 1 (16-oz.) can cannellini beans or other white beans, rinsed and drained
  • 1/2 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
  • 1/4 C (1 oz.) grated fresh Parmesan cheese

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add oregano, basil, red pepper, salt, pepper, broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Increase heat to medium-high. Add pasta, beans and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

Date Added:March 08, 2003
Classification:Meatless Main Dishes
Source:Cooking Light
Course:Main Course



The original recipe called for canned Italian-style tomatoes. I substituted regular canned toms along with dried basil and crushed red pepper.