Penne with Cannellini Beans...6 Pts

[carol]

Penne with Cannellini Beans

Just five ingredients are all you’ll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, it’s so filling you’ll never miss the meat.


INGREDIENTS


* 8 ounces uncooked penne or medium tube pasta
* 2 cans (14-1/2 ounces each) Italian diced tomatoes
* 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
* 1 package (10 ounces) fresh baby spinach, chopped
* 1/2 cup shredded Romano cheese


SERVINGS 5
CATEGORY Low Fat
PREP 20 min.
COOK 10 min.
TOTAL 30 min.


DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large saucepan, bring the tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese. Yield: 5 servings.

NUTRITIONAL INFO

Nutritional Analysis: 1-1/2 cups equals 325 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 1,056 mg sodium, 62 g carbohydrate, 7 g fiber, 15 g protein.


Copyright Reiman Media Group, Inc © 2006