Pasta Fagioli
A deliciously filling, meatless, pasta dish.
Calories: 1393kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic chopped
- 2 6 ounce bags, baby spinach
- 1 can, crushed tomatoes 28 ounces (I used Cento)
- 1 can, cannellini beans 15 ounces, rinsed and drained
- ½ cup kalamata olives
- 1 bay leaf
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 12 ounces Whole Wheat Penne Pasta
Instructions
- Heat oil in a large skillet. Add the garlic and sauté for a few minutes.
- Add the spinach one bag at a time and cook for 4-5 minutes, or until wilted.
- Add the tomatoes, beans, olives, bay leaf, thyme, salt and pepper and simmer for 8-10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Drain in a colander and transfer to a bowl.
- Remove the bay leaf from the sauce and serve over pasta. Add freshly grated Parmesan cheese.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 1393kcal | Carbohydrates: 221g | Protein: 44g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Sodium: 1686mg | Potassium: 405mg | Fiber: 29g | Sugar: 8g | Vitamin A: 5629IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 3mg
