Ingredients:

8 oz. uncooked penne pasta

2 tbsp olive oil

1 garlic clove, minced

2 cans (14 ½ oz. each) Italian diced tomatoes, undrained

1 can (15 oz) white kidney or cannellini beans, rinsed and drained

1 pkg (10 oz) fresh spinach, trimmed

¼ cup sliced ripe olives

½ tsp salt

¼ tsp pepper

½ cup grated Parmesan cheese

Directions:

Cook pasta according to package directions.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend.

Stir in spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

 

This Vegetarian Penne With Tomatoes and Beans recipe was pretty good. It was a little on the bland side. I did try a few things a little differently than the recipe suggested. I put chopped onion and celery in as well. I think those helped to add a little flavor. I also didn’t have penne, so I used some tricolor spiral noodles.

Recipe credit: Simple and Delicious