Cannellini Bean and Spinach Pasta

Serves: 6
Total Calories: 439
Prep time:
Cook time:
Total time:


1 pound penne pasta
1 teaspoon olive oil
4 teaspoons minced garlic (or 2 cloves finely chopped)
1 (28-ounce) can italian tomato with garlic, basil, and oregano
1 (15-ounce) can cannellini or other white beans
10 ounces coarsely chopped fresh baby spinach
3/4 cup shredded Parmesan cheese or crumbled feta cheese


Fill a large saucepan ¾ full with water. Bring to a boil and add pasta, then return to a boil. Re-duce heat to medium high and cook pasta for 8 to 10 minutes. When pasta reaches the al dente stage, drain pasta.

While the pasta is cooking, heat oil in a large nonstick skillet over medium heat; add garlic and cook for approximately 1 minute. Add tomatoes (with liquid) and drained beans. Bring to a boil. Reduce heat to medium high; cook 10 minutes. Add spinach and cook just until spin-ach wilts. Combine pasta and sauce in a large bowl and mix thoroughly. Top with cheese.

Nutritional Facts:

Serves: 6
Total Calories: 439
Calories from Fat: 68

This Cannellini Bean and Spinach Pasta recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.

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