1 3/4 cups multigrain penne pasta
1 T olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
3 cups fresh baby spinach
1 cup chopped bottled roasted red bell peppers
1/2 15-oz can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup grated fresh Parmesan cheese
Cook pasta according to directions.
Heat oil in large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic, cook 1 minutes, stirring constantly. Add spinach, peppers, and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Serves 4.
From Cooking Light
Submitted by Shelli
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2 months ago