Sunday, September 14, 2008

Pasta, Beans, and Greens

2 teaspoons olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped green onion
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup uncooked penne (tube-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a medium saucepan over medium-high heat. Sauté carrot 5 minutes; add garlic. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

--Adapted from Cooking Light magazine

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