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!
Ingredients
| Penne | 8 Ounce | |
| Olive oil | 1 Teaspoon | |
| Green pepper | 1 , diced | |
| Garlic | 2 Clove (5gm), minced | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Plum tomatoes | 1 Can (10oz) | |
| Frozen chopped spinach package | 1 , squeezed | |
| 1/4 cup chopped reconstituted sun-dried tomatoes | ||
| Oregano | 2 Teaspoon, chopped | |
| Basil | 2 Tablespoon, chopped | |
| Dash of hot-pepper sauce | ||
| Black pepper salt | 1 To taste | |
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.
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.
Chef
