TLC Cooking "Tuscan-Style Pasta with Arugula"

Tuscan-style Pasta with Arugula

Hands On 4minutes
Total Time 4minutes

A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese.

INGREDIENTS

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
1/2	teaspoon salt
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

PREPARATION:

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.

This recipe appears in: Pasta

NUTRITIONAL INFORMATION:

Learn how to cook a Pasta that will practically guarantee your friends and family will ask for a second helping.

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