Mediterranean Penne Pasta and Beans

  • Prep 30 min
  • Total 30 min
  • Servings 4
Mediterranean Penne Pasta and Beans

Ingredients

6
oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)
1
tablespoon olive or vegetable oil
2
garlic cloves, minced
2
(14.5-oz.) cans no-salt-added tomatoes, undrained, cut up
1
(15-oz.) can Old El Paso™ garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1 1/2
teaspoons dried Italian seasoning
1
teaspoon sugar
1
(10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)
2
oz. (1/2 cup) crumbled feta cheese
1/4
cup sliced ripe olives

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
90
% Daily Value
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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