Tuscan-style Pasta with Arugula

Tuscan-style Pasta with Arugula

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
1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.

Nutritional Information

Serving Size: 1-3/4 cups
Calories 298
Total Fat 4 g
Saturated Fat 1 g
Cholesterol <4 mg
Sodium 770 mg
Carbohydrate 55 g
Dietary Fiber 8 g
Sugars 7 g
Protein 13 g
Vitamin 16 %
Vitamn C 80 %
Calcium 16 %
Iron 20 %

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