Penne with Tomatoes & White Beans

This Penne with Tomatoes & White Beans is a great tasting, vegetarian, budget friendly dinner that is quick to make!

8 oz. uncooked penne pasta

2 Tbsp. olive oil

1 garlic clove, minced

2-(14.5 oz.) cans Italian diced tomatoes

1-(15 oz.) can white kidney or cannellini beans, rinsed and drained

1-(10 oz.) package fresh spinach, trimmed

1/4 cup sliced ripe olives

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup grated Parmesan cheese

Cook pasta according to package directions.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic, cook and stir 1 minute.  Add tomatoes and beans. Bring to a boil.

Reduce heat, simmer, uncovered for 5-7 minutes, allowing flavors to blend.

Add spinach, olives, salt and pepper, cook and stir over medium heat until spinach is wilted. Drain pasta, top with tomato mixture and cheese.

Serve with Parmesan Garlic Bread.

Serves 4

 

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