Tuscan-Style Pasta with Arugula
A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese Recipe concept developed by The Culinary Institute of America.
PREP TIME 40 minutes
COOK TIME 40 minutes
8 servings (about 1-3/4 cups each)
|2||bag (5 oz each) baby arugula or baby spinach|
|1||can (15 oz each) cannellini beans, drained, rinsed|
|1/2||Cup shredded Parmesan cheese|
|1||Tablespoon minced garlic|
|1||can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained|
|1||Tablespoon olive oil|
|1||Cup chopped yellow onion|
|1||pkg (16 oz each) dry whole wheat rotini, uncooked|
|1||Cup chopped yellow bell pepper (1 cup = about 1 large)|
|1/4||Teaspoon crushed red pepper flakes|
|2||Tablespoon red wine vinegar|
- 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 10 minutes 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:||about 1-3/4 cups each|
|Dietary Fiber||8 g|
|Saturated Fat||1.3 g|
|Total Fat||4.2 g|
|Vitamin C||48 mg|
|Vitamin A||825 iu|
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