Your favorite Italian flavors combine to make the perfect pasta dinner.
Pasta with Greens and Beans
Ingredients
8 ounces uncooked pasta (try penne)
1 Tablespoon vegetable oil
3 cloves garlic, minced or ¾ teaspoon garlic powder
10 ounces frozen spinach
1 can (15 ounces) diced tomatoes with juice
1 can (15 ounces) white beans, drained and rinsed
½ teaspoon salt
½ teaspoon black pepper
½ cup grated parmesan cheese
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Cook pasta according to package directions. Set aside.
- Meanwhile, heat oil in large skillet. Add garlic and cook on low (250 degrees F in an electric skillet) until soft.
- Add spinach, tomatoes with juice, beans, salt and pepper. Once the mixture bubbles, cook uncovered on low heat for 5 minutes.
- Add drained pasta and parmesan cheese to spinach mixture. Toss well and serve.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute cleaned and chopped fresh spinach (about 6 cups).
- Try other greens, such as Swiss chard or kale instead of spinach. Be sure to clean greens well and cook them until soft.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
You might also like...
Crispy Parmesan Baked Fish
Crispy Parmesan Baked Fish
Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Prepare:
10 minutes
Makes:
4 cups
Prepare:
5 minutes
Makes:
3 cups
Savory Yogurt Spread
Savory Yogurt Spread
A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Summer Vegetable and Pasta Salad
Summer Vegetable and Pasta Salad
Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Zucchini Tomato Bake
Zucchini Tomato Bake
Warm and flavorful vegetable bake topped with creamy cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
7 cups
Comments
This is a quick pasta dish that is flexible and delicious. It's an easy recipe to cook for a crowd and the kids loved it.
This is a really great and simple recipe that has become one of our "regulars." I used it for a food demo in one of our cooking classes and the participants were amazed by the fact that they couldn't taste the spinach. We added an entire bag of fresh spinach and it cooked down beautifully! Some italian seasoning is a good addition.
We made a couple of changes; left out tomatoes, added chopped onion, used collards, and added a few pieces of cooked bacon. Have also tried it with kielbasa or a 1/2 lb of Italian sausage. This is one of our favorites!
I guess I'm the lone voice of dissent, but I just didn't like this recipe. I contemplated making it for one of my classes, and tested it out before class. Nope. Not for me. Maybe with fresh spinach if I try again.
This recipe has certainly been a hit with middle school students and adults. I often use Swiss chard instead of spinach to introduce a mostly unfamiliar vegetable. Students have fun guessing the name of the Swiss chard leaf.
This recipe is fast, easy, and delicious! I have made it with middle school kids and with adults, and everyone loves it. I always use wholegrain pasta and it tastes great. Sometimes I add fresh basil, which makes it even tastier! It can be served as a main dish (vegetarian!) or as a hearty side dish.