Marinara Penne with White Beans
Tender gluten-free penne tossed with creamy cannellini beans, baby spinach, and rich marinara sauce, served alongside crisp mixed greens and toasted gluten-free garlic bread.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.93/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Cholesterol
- High-Fiber
- Kosher
- Halal
- Low-Fat
- Low-Saturated-Fat
Tags
- quick
- comfort food
- budget-friendly
- classic
- tangy
Ingredients
- 1 package gluten-free penne pasta (16 oz package)
- 2 can cannellini beans (15 oz can, drained and rinsed)
- 1 jar marinara sauce (24 oz jar)
- 4 cup baby spinach (washed)
- 2 tablespoon olive oil
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 6 slice gluten-free bread (toasted)
- 6 cup mixed salad greens
- 2 tablespoon balsamic vinegar
Instructions
- Bring a large pot of salted water to a rolling boil over high heat, add the gluten-free penne, and cook for 10 minutes until al dente, then drain thoroughly.
- While pasta cooks, warm 1 tablespoon of olive oil in a large skillet over medium heat, add the cannellini beans, marinara sauce, dried basil, salt, and black pepper, and simmer for 5 minutes until heated through.
- Stir the baby spinach and drained penne into the skillet, tossing gently for 2 minutes until the spinach wilts into the hot sauce.
- Toss mixed salad greens with balsamic vinegar and the remaining 1 tablespoon of olive oil in a salad bowl.
- Serve warm pasta in bowls accompanied by the side salad and toasted gluten-free bread.
Notes
Rinse gluten-free pasta briefly in warm water after draining if sauce is still heating to prevent sticking.
Nutrition (per serving)
- Calories: 599
- Protein: 17.3 g
- Carbohydrates: 113.1 g
- Fat: 9.3 g
- Fiber: 17 g
- Sodium: 1104 mg
- Saturated Fat: 0.7 g
- Sugar: 11.9 g