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photo Penne with Tomato and White Beans Recipe | Say Mmm

Penne with Tomato and White Beans

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. —Trisha Kruse, Eagle, Idaho Skip links
4 Servings - 30 min - tasteofhome.com
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Servings:4  | Calories:476 | Total Fat:14g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 4g
20 %
Total Carb 73g
24 %
Fiber 15g
60 %
Sugars 6g
---
Cholesterol 11mg
4 %
Sodium 936mg
39 %
Protein 18g
36 %
Calories:
42% Penne pasta
24% Others combined
19% Cannellini beans
13% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

 Directions : View recipe directions on tasteofhome.com
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