• Penne With Spinach and White Beans

    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
    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.

    Exchanges3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute

    Side Suggestions: Tossed Salad

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