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Penne With Spinach and White Beans

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 452
Total Fat 8 g
Saturated Fat 2 g
Sodium 433 mg
Total Carbohydrate 81 g
Dietary Fiber 15 g
Protein 18 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Penne pasta 4 ounces
Olive oil 1 garlic clove, minced 2 teaspoons
Yellow onion, chopped ½
Fresh thyme, stems removed (about 1 tablespoon leaves) 3 sprigs
Reserved pasta water ½ cup
Baby spinach 3 cups
Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping) 1 cup
Plum tomatoes, seeded and diced 2
Salt ¼ teaspoon
Freshly ground black pepper
Grated Parmesan cheese 2 tablespoons

Directions

  1. Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
  2. Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
  3. Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute

  • Side Suggestions: Tossed Salad

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