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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
470mg
20%
Total Carbohydrate
61g
20%
Dietary Fiber
10g
40%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
35%
35%
Exchanges:
3 Starch; 3 Other Carbohydrate; 3 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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