Beans With Penne

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Beans With Penne

 

3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)

2 medium red bell peppers, seeded and chopped

1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces

1 medium onion, chopped

2 cloves garlic, chopped

1 can diced tomatoes, undrained, 14.5 oz.

1/2 cup vegetable broth

1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

2 cups lightly packed fresh spinach leaves

1 can cannellini beans, 15 ozs, drained

 

Cook and drain pasta according to package instructions. While pasta is

cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over

medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6

minutes or until vegetables are crisp-tender.

Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.

Reduce heat and simmer uncovered for about 3 minutes. Stir in spinach and

cannellini beans and simmer until spinach is wilted. Toss vegetable mixture with

the cooked pasta and sprinkle with Parmesan cheese as desired. serves 6.

 

 

 

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