Nutrition Facts| Serving Size | ½ of recipe | | Calories | 452 | | Total Fat | 8 g | | Saturated Fat | 2 g | | Sodium | 433 mg | | Total Carbohydrate | 81 g | | Dietary Fiber | 15 g | | Protein | 18 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Penne pasta | 4 ounces | | Olive oil
1 garlic clove, minced | 2 teaspoons | | Yellow onion, chopped | ½ | | Fresh thyme, stems removed (about 1 tablespoon leaves) | 3 sprigs | | Reserved pasta water | ½ cup | | Baby spinach | 3 cups | | Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping) | 1 cup | | Plum tomatoes, seeded and diced | 2 | | Salt | ¼ teaspoon | | Freshly ground black pepper | | Grated Parmesan cheese | 2 tablespoons |
Directions - Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
- Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.
Exchanges
3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute Side Suggestions: Tossed Salad |