|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 56g||21%|
|Dietary Fiber 16g||56%|
|Total Sugars 7g|
|Vitamin C 43mg||217%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This healthy and textured vegetarian pasta recipe is inspired by the flavors of the Mediterranean. Your friends and family will enjoy this hearty main dish whether or not they're vegetarian thanks to its delicious flavor, which is accented by Parmesan cheese and lots of fresh chopped parsley.
1/2 pound pasta
1/4 cup water, from cooking pasta
1/4 cup olive oil
1 cup thinly sliced onion
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
8 cups spinach
1 (16-ounce) can kidney beans, undrained
1/2 cup grape tomatoes, cut in half
1/2 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh parsley, or 1 teaspoon dried parsley
Salt, to taste
Freshly ground black pepper, to taste
Cook pasta according to box directions (reserving 1/4 cup water).
Heat oil in a large sauté pan. Add onions and garlic. When translucent, add red pepper flakes, spinach, kidney beans, and pasta water.
Simmer over medium heat until spinach is tender. Add pasta, tomatoes, cheese, and parsley and combine. Add salt and pepper to taste. Serve warm.