Pasta with Vegetables and Cannellini Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 package (13.25oz) whole wheat penne or fusilli1 small onion, sliced4 oz (half a package) fresh mushrooms, sliced2 cups fresh baby spinach, roughly chopped1/2 12 oz jar marinated artichoke hearts, quartered and drained1 cup cannellini beans, rinsed and drained1/4 cup dry white wine2 cups jarred marinara sauce
Cook pasta to al dente, according to package directions.
Meanwhile, add olive oil to a large skillet and heat over medium heat. Add sliced onion and mushrooms and cook until tender, about 5 minutes. Add cannellini beans and garlic and heat through. When pasta is nearly finished, add the spinach and white wine; stir until the spinach is wilted. Add the pasta sauce and stir to combine.
Drain the pasta and return to the pot. Pour in the vegetables and sauce and stir gently to combine.
Serving Size: Makes 6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPH057.
Meanwhile, add olive oil to a large skillet and heat over medium heat. Add sliced onion and mushrooms and cook until tender, about 5 minutes. Add cannellini beans and garlic and heat through. When pasta is nearly finished, add the spinach and white wine; stir until the spinach is wilted. Add the pasta sauce and stir to combine.
Drain the pasta and return to the pot. Pour in the vegetables and sauce and stir gently to combine.
Serving Size: Makes 6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPH057.
Nutritional Info Amount Per Serving
- Calories: 352.3
- Total Fat: 7.0 g
- Cholesterol: 5.4 mg
- Sodium: 536.3 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 9.2 g
- Protein: 13.2 g
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