Serving Size ½ of recipe
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
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
- 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.