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
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