Mediterranean Pasta with kidney beans

Name: Mediterranean Pasta with kidney beans Recipe
Yield: 6
Ingredients: 8 ounces whole wheat pasta; 1/4 cup water from cooking pasta; 2 T olive oil; 1 C onion; 2 large garlic cloves; 8 cups spinach; 1t crushed red pepper; 1/2 cup cherry tomatoes cut in half; 1T fresh parmesan grated; 1 T fresh parsley fresh or 1 t dried parsley

(2)

Number of Servings: 6

Ingredients

8 ounces whole wheat pasta 1/4 cup water from cooking pasta2 T olive oil1 C onion2 large garlic cloves8 cups spinach1t crushed red pepper1/2 cup cherry tomatoes cut in half1T fresh parmesan grated1 T fresh parsley fresh or 1 t dried parsley

Directions

Cook pasta according to package direction. heat oil in saute pan. Add onion and garlic. When translucent, add red pepper flakes, spinach, kidney beans, and 1/4 c of reserved pasta water. Simmer over medium heat until spinach is tender. Add pasta, tomatoes, and parsley and combine. Season with salt and pepper, if desired. sprinkle with cheese. serve warm.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SPETERSN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 229.6
Total Fat: 6.2 g
Cholesterol: 15.2 mg
Sodium: 190.3 mg
Total Carbs: 36.0 g
Dietary Fiber: 3.3 g
Protein: 8.7 g

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Member Reviews

DAYSDELIGHT
I too, used diced tomatoes from a can and reduced the amount of crushed red pepper (to suit my wimpy taste buds) and was really pleased with how this dish came out. I will definitely make it again! What a great way to use up kidney beans without having to resort to chili again. - 3/4/12

Reply from SPETERSN (3/4/12)
Sorry I didn't realize I left it out. they are included in the calories and it is 1 can rinsed
PIRATELASS
This was delicious and easy for a quick, meatless dinner! I omitted the cherry tomatoes and pasta liquid and used a can of diced tomatoes instead. - 12/12/10