Penne with Cannellini Beans & Spinach
angela bowling
ingredients
- 12 oz. penne pasta
- 8 cups fresh spinach, chopped
- 2 tblsp olive oil
- salt & pepper
- 1 15.5 oz. can cannellini beans, rinsed and drained
- 1 tsp. garlic, minced
- 1/2 cup asiago cheese, grated
directions
- 1
Cook the pasta in a large pot of boiling salted water until cooked through but still fir to the bite. Drain, reserving 1 cup of the pasta water.
- 2
In a large bowl, combine pasta, spinach, olive oil, salt & pepper. Add the beans, garlic and cheese. Add reserved pasta water by the tablespoon if needed to moisten the pasta.
- 3
Serve with fresh ground pepper and extra cheese.
notes
434 calories 18 grams protein 69 grams carbs 8 grams fiber Super easy for weeknights, and healthy too!
Source: angela bowling
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