Pasta with Vegetables and Cannellini Beans

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pasta with Vegetables and Cannellini Beans calories by ingredient
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Number of Servings: 6


    1 package (13.25oz) whole wheat penne or fusilli
    1 small onion, sliced
    4 oz (half a package) fresh mushrooms, sliced
    2 cups fresh baby spinach, roughly chopped
    1/2 12 oz jar marinated artichoke hearts, quartered and drained
    1 cup cannellini beans, rinsed and drained
    1/4 cup dry white wine
    2 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.

TAGS:  Vegetarian Meals |

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