PREP: 20 minutes BAKE: 10 minutes OVEN: 400°F MAKES 4 servings
6 ounces dried multigrain spaghetti
2 cups cherry tomatoes, halved
1⁄4 cup olive oil
1⁄4 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
3 cloves garlic, minced
1⁄4 to 1⁄2 teaspoon crushed red pepper
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
6 cups fresh baby spinach leaves
1 cup snipped fresh basil
1 teaspoon lemon juice
1⁄4 cup pine nuts, toasted
1⁄4 cup shredded Parmesan cheese (1 ounce)
1 Preheat oven to 400°F. Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.
2 Meanwhile, place tomatoes in a 15x10x1-inch baking pan. Drizzle tomatoes with 2 tablespoons of the olive oil. Sprinkle with the kosher salt and pepper; toss gently to coat. Bake about 10 minutes or until tender.
3 In a medium skillet heat the remaining 2 tablespoons olive oil over medium heat. Add garlic and crushed red pepper; cook and stir for 30 seconds. Stir in drained cannellini beans; heat through.
4 In a large serving bowl combine tomatoes, spinach, basil, lemon juice, bean mixture. Add cooked pasta; toss to combine. Top servings with pine nuts and Parmesan cheese.
PER SERVING: 435 cal., 21 g total fat (4 g sat. fat), 4 mg chol., 430 mg sodium, 51 g carb., 10 g fiber, 20 g pro.
make it vegan
Substitute desired soy cheese for the Parmesan cheese.
tip
Pine nuts are actually seeds that come from a specific pine tree. The seeds are harvested from the pinecones. Pine nuts are often used to make pesto but are also delicious on their own.
