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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 |
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
- Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
- 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.
- 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.
Exchanges
3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute
Side Suggestions: Tossed Salad
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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