Penne Pasta with White Beans and Spinach

Summary

• Difficulty:
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Yield: Serves: 4

Ingredients

• 8 oz. penne pasta, uncooked
• 1 pkg. (10 oz.) baby spinach leaves
• 3 cloves garlic, minced
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 can (15 oz.) great northern or cannellini beans, rinsed and drained
• 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary
• 1/2 tsp. red pepper flakes or ground black pepper
• 1 Tbsp. olive oil
• 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian Cheese or Sargento® Artisan Blends® Shredded Parmesan Cheese

Directions

1. Cook pasta in boiling water according to package directions.
2. Meanwhile, heat oil in a large saucepan. Add garlic; cook 2 minutes. Add tomatoes, beans, rosemary and pepper flakes. Bring to a boil over high heat. Reduce heat; simmer 10 minutes. Stir in spinach just until wilted.
3. Drain pasta; return to same pot. Add tomato mixture; toss well. Transfer to four shallow bowls; top with cheese.