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Pasta w/ Spinach, Beans & Cheese




Source of Recipe


U-Daily News


List of Ingredients




8 ounces farfalle (bowtie), penne OR cavatappi pasta
2 large plum tomatoes, diced (about 1 3/4 cups)
1 clove garlic, crushed
1 (15-ounce) can great Northern OR any other white beans, drained
1/4 cup low-sodium chicken broth
5 cups coarsely chopped fresh spinach (6 ounces)
3/4 cup (3 ounces) shredded OR small-cubed part-skim mozzarella cheese
1/2 cup (1 ounce) grated Parmesan or Asiago cheese
Freshly ground black pepper


Recipe



Cook pasta according to package directions. While pasta is cooking, lightly grease a large (12-inch) nonstick skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses, and season with freshly ground pepper. Toss lightly and serve immediately.

YIELD: 4 Servings

NUTRITION INFORMATION PER SERVING: 350 calories; 4 grams fat; 465 milligrams calcium.