NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat pasta

1.25 cup cannellini beans

0.75 cup frozen peas

0.5 cup tomato puree

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 cup fresh spinach

1 clove garlic

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente.

• 2

  While the pasta cooks, mince the garlic and slice the red bell pepper into thin strips.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat and sauté the garlic and red bell peppers for 3-4 minutes until softened.

• 4

  Add the cherry tomatoes, rinsed cannellini beans, and frozen peas to the skillet, cooking until the tomatoes begin to burst.

• 5

  Pour in the tomato puree and season with sea salt and black pepper, stirring to combine and simmering for 5 minutes.

• 6

  Add the fresh spinach to the sauce and stir gently until the leaves are just wilted.

• 7

  Drain the pasta and toss it directly into the skillet with the sauce and vegetables until every strand is thoroughly coated.