Penne With Spinach, Peppers, and Beans

Submitted by RedVinoGirl

"This is a FANTASTIC side dish that I found in a Cooking Light cookbook. I served this as a side to blackened salmon and it was PERFECT!!! I also altered a few ingredients to my family's tastes."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb whole wheat penne
• 1 tablespoon extra virgin olive oil
• 2 cups grape tomatoes, halved (I used quartered Campari's)
• 2 garlic cloves, minced (I used 6)
• 3 cups Baby Spinach, fresh
• 1 cup roasted red pepper (bottled)
• 1 (14 1/2 ounce) can cannellini beans, rinsed and drained (can use Navy beans)
• 1⁄4 cup basil leaves, torn
• 2 teaspoons balsamic vinegar
• 1⁄2 teaspoon salt
• 1⁄4 cup parmesan cheese

directions

1. Cook pasta.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic and cook 1 minute.
3. Add spinach, peppers and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated.
4. Sprinkle with cheese.