Whole Grain Penne Pasta with Greens & Beans
A simple, hearty pasta with a light tomato-bean sauce and fresh arugula.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil good quality
- 2 cloves garlic peeled and crushed
- 1 teaspoon crushed red pepper flakes
- 2 cups whole peeled tomatoes canned, roughly chopped
- 1 pint cherry tomatoes fresh, halved or left whole
- 15 ounces cannellini beans canned, drained and rinsed
- sea salt to taste
- 13 ounces whole grain penne pasta about one box
- 4 cups baby arugula loosely packed
Instructions
- Bring a large pot of salted water to a rolling boil for the pasta.
- Meanwhile, heat the olive oil in a large non-stick skillet over medium heat.
- Add the crushed garlic and crushed red pepper flakes to the skillet and cook, stirring occasionally, until the garlic is fragrant and lightly browned, about 2–3 minutes.
- Stir in the chopped canned whole tomatoes and reduce the heat to medium-low; simmer for about 10 minutes.
- Add the fresh cherry tomatoes and simmer for an additional 10 minutes, until they begin to soften.
- Stir in the drained cannellini beans and return the sauce to a gentle simmer; season with sea salt to taste and keep the sauce warm over low heat.
- Cook the whole grain penne in the boiling water according to package directions until al dente, being careful not to overcook.
- Drain the pasta and transfer it to a large bowl.
- Add the hot tomato-bean sauce and the baby arugula to the pasta and toss with a large spoon until the arugula wilts and everything is well combined.
- Divide the pasta among warm bowls and top with grated parmesan, if desired.
Equipment
- Large Pot
- Large non-stick skillet
- Colander
- Large Bowl
- wooden spoon or large kitchen spoon
Notes
- Use good-quality olive oil for better flavor.
- Drain and rinse canned beans to reduce sodium.
- Adjust crushed red pepper to taste for spice level.
- Cook pasta to al dente to avoid soggy texture.