Tuscan-style Pasta with Arugula
A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese.
Hands On 4minutes
Total Time 4minutes
Makes 8 servings (about 1-3/4 cups each)
|1||tablespoon olive oil|
|1||cup chopped yellow onion|
|1||cup chopped yellow bell pepper (1 cup = about 1 large)|
|1||tablespoon minced garlic|
|1||can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained|
|1||can (15 oz each) cannellini beans, drained, rinsed|
|2||tablespoons red wine vinegar|
|1/4||teaspoon crushed red pepper flakes|
|1||pkg (16 oz each) dry whole wheat rotini, uncooked|
|2||bags (5 oz each) baby arugula or baby spinach|
|1/2||cup shredded Parmesan cheese|
- Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until starting to brown, stirring occasionally. Add yellow pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
- Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer uncovered 1minutes or until sauce thickens.
- Meanwhile, prepare pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula or spinach. Drain pasta and arugula and return to pasta pan.
- Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.
|Serving Size:||1-3/4 cups|
|Saturated Fat||1 g|
|Dietary Fiber||8 g|
|Vitamn C||80 %|
|Total Fat||4 g|
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