Mediterranean Penne Pasta and Beans

Green Giant® Beans cooked with tomatoes and spinach provide a perfect topping for your pasta - for dinner that's ready in 30 minutes.

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 2 )

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

6: oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)

1: tablespoon olive or vegetable oil

2: garlic cloves, minced

2: (14.5-oz.) cans no-salt-added tomatoes, undrained, cut up

1: (15-oz.) can Green Giant® or Old El Paso® Garbanzo Beans or Progresso® Chick Peas, drained, rinsed

1 1/2: teaspoons dried Italian seasoning

1: teaspoon sugar

1: (10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)

2: oz. (1/2 cup) crumbled feta cheese

1/4: cup sliced ripe olives

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Directions

1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
3 Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
4 To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

EXPERT TIPS

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Expert Tips

In Mediterranean countries such as Italy, dried beans were once known as "poor man's meat." The nutrients, flavor and versatility of beans have elevated them to a common staple in well-stocked kitchens, whether in dried or canned form.

An easy way to cut back on the sodium in recipes is to use no-salt-added canned tomatoes. You save about 280 milligrams of sodium per serving in this recipe by using them.

Serve this flavorful pasta with crusty rolls or Italian bread slices. Pineapple or orange slices and iced tea completes the menu.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3g, 3% ),
Cholesterol: 15mg; 15%;
Sodium: 470mg; 470%;
Total Carbohydrate: 61g; 61%
(Dietary Fiber 10g 10% Sugars 8g 8% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 60%;
Calcium: 25%;
Iron: 35%;

Exchanges:

3 Starch; 3 Other Carbohydrate; 3 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bcmom

report Posted Jun. 18, 2012 4:33 PM

I absolutely love this recipe. All the flavors and textures just go so well together. I have usually substituted kidney beans for the garbanzo beans, because I thought I didn't like garbanzo beans. I have recently discovered that I love garbanzo beans, so I will use them next time I make this.

patcacace

report Posted Jun. 14, 2010 11:24 AM

This receipe is so fast and easy and DELICIOUS! I tripled the recipe for a larger crowd and some are vegetarian so this was a big hit! Would definitely make it again.