Pasta With Spinach Sun Dried Tomatoes And White Beans Recipe

For those who don’t have much time to cook but would still like to add variety to their party menu, we have Pasta With Spinach Sun Dried Tomatoes And White Beans. This simple recipe can be made at home and would surely delight your guests. A fragrant and fiery mix of spinach and tomatoes with green pepper makes Pasta With Spinach Sun Dried Tomatoes And White Beans a sparkling gem on your dinner table!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Penne8 Ounce
 Olive oil1 Teaspoon
 Green pepper1 , diced
 Garlic2 Clove (10 gm), minced
 Canned navy beans/Cannellini beans15 Ounce, drained, rinsed (1 Can)
 Canned plum tomatoes14 Ounce (1 Can, With Juice)
 Frozen chopped spinach10 Ounce, thawed and squeezed dry (1 Package)
 Sun dried tomatoes1⁄4 Cup (4 tbs), chopped reconstituted
 Chopped fresh oregano2 Teaspoon
 Chopped fresh basil2 Tablespoon
 Hot pepper sauce1 Dash
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2480 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1897.2 mg79.1%

Total Carbohydrates 467 g155.8%

Dietary Fiber 134.8 g539.3%

Sugars 45.1 g

Protein 140 g279.2%

Vitamin A 732.5% Vitamin C 477.1%

Calcium 116.4% Iron 212.7%

*Based on a 2000 Calorie diet

Directions

Cook the penne in a large pot of boiling water for 10 to 12 minutes, or until tender; drain well.
While the penne is cooking, heat the oil in a large no-stick frying pan over medium heat; saute the peppers and garlic for 3 minutes, or until the peppers are slightly wilted.
Add the beans, plum tomatoes (with juice), spinach, sun-dried tomatoes and oregano; simmer for 10 minutes.
Add the penne, basil and hot-pepper sauce; add salt and black pepper to taste.
Toss to mix.
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