Quick & Healthy Tuscan Pasta with Arugula (Ready in 4 Minutes!)

Tuscan-style Pasta with Arugula

Hands On 4minutes
Total Time 4minutes

YIELD Makes 8 servings (about 1-3/4 cups each)

A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese.

INGREDIENTS

1 tablespoon olive oil 1 cup chopped yellow onion 1 cup chopped yellow bell pepper (1 cup = about 1 large) 1 tablespoon minced garlic 1 can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained 1 can (15 oz each) cannellini beans, drained, rinsed 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1 pkg (16 oz each) dry whole wheat rotini, uncooked 2 bags (5 oz each) baby arugula or baby spinach 1/2 cup shredded Parmesan cheese

PREPARATION:

1. Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until starting to brown, stirring occasionally. Add yellow pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
2. Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer uncovered 1minutes or until sauce thickens.
3. Meanwhile, prepare pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula or spinach. Drain pasta and arugula and return to pasta pan.
4. Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 1-3/4 cups Saturated Fat 1 g Cholesterol <4 mg Carbohydrate 55 g Sodium 770 mg Dietary Fiber 8 g Sugars 7 g Protein 13 g Vitamin 16 % Vitamn C 80 % Calcium 16 % Total Fat 4 g Calories 298 Iron 20 %