Nutrition Facts

Serving Size½ of recipe
Total Fat8 g
Saturated Fat2 g
Sodium433 mg
Total Carbohydrate81 g
Dietary Fiber15 g
Protein18 g

Servings and Times


Ingredients and Preparation

Penne pasta4 ounces
Olive oil 1 garlic clove, minced2 teaspoons
Yellow onion, chopped½
Fresh thyme, stems removed (about 1 tablespoon leaves)3 sprigs
Reserved pasta water½ cup
Baby spinach3 cups
Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping)1 cup
Plum tomatoes, seeded and diced2
Salt¼ teaspoon
Freshly ground black pepper
Grated Parmesan cheese2 tablespoons
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
  3. Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
  4. Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.