MEDITERRANEAN PENNE PASTA AND BEANS

Mediterranean Penne Pasta and Beans image

Beans cooked with tomatoes and spinach provide a perfect topping for your pasta dinner that's ready in 30 minutes - perfect if you love Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Previous Next

Ingredients

6 oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
2 (14.5-oz.) cans no-salt-added tomatoes, undrained, cut up
1 (15-oz.) can Old El Paso™ garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1 1/2 teaspoons dried Italian seasoning
1 teaspoon sugar
1 (10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)
2 oz. (1/2 cup) crumbled feta cheese
1/4 cup sliced ripe olives

Steps:

Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 15 mg, Fat 2, Fiber 10 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g