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Tomato, Garlic and Spinach Pasta

Looking for a warm Italian dinner? Check out this tasty pasta made in just 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 4
 

Ingredients

8
oz. uncooked fettuccine
1
tablespoon olive oil
4
garlic cloves, finely chopped
1
(28-oz.) can crushed tomatoes, undrained
1
(15 1/2-oz.) can navy beans, drained, rinsed
3/4
cup water
1/4
teaspoon coarse ground black pepper
1
cup chopped fresh spinach leaves
1
oz. (1/4 cup) finely shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on package.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook 30 to 60 seconds, stirring constantly. Stir in tomatoes, beans, water and pepper. Bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes or until slightly thickened.
  • 3 Add spinach; cook and stir 20 to 30 seconds or until spinach is wilted but still bright green.
  • 4 Drain fettuccine; return to Dutch oven. Add sauce; toss to combine. Sprinkle with cheese.
  • 1 In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on package.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook 30 to 60 seconds, stirring constantly. Stir in tomatoes, beans, water and pepper. Bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes or until slightly thickened.
  • 3 Add spinach; cook and stir 20 to 30 seconds or until spinach is wilted but still bright green.
  • 4 Drain fettuccine; return to Dutch oven. Add sauce; toss to combine. Sprinkle with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
460
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
880mg
880%;
Total Carbohydrate
79g
79%
(Dietary Fiber
9g
9%
  Sugars
10g
10%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
35%;
Calcium
25%;
Iron
35%;
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.