Whole Grain Penne Pasta with Greens & Beans
A hearty, simple pasta with tomatoes, cannellini beans and wilted arugula for a quick weeknight meal.
Equipment
- Large Pot
- large non-stick skillet
- Colander
- Large Mixing Bowl
- Wooden Spoon
- Knife
- Cutting Board
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
- 15 ounces cannellini beans canned, drained and rinsed
- sea salt to taste
- 13 ounces whole grain penne pasta box
- 4 cups baby arugula loosely packed
Instructions
- Bring a large pot of salted water to a rolling boil for the pasta.
- In a large non-stick skillet over medium heat, warm the olive oil, then add the crushed garlic and crushed red pepper flakes; cook, stirring, until the garlic is fragrant and just begins to brown, about 2–3 minutes.
- Add the chopped canned whole peeled tomatoes to the skillet and simmer over medium-low heat for about 10 minutes to reduce and meld flavors.
- Add the fresh cherry tomatoes to the sauce and simmer for another 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 warm over low heat.
- Cook the whole grain penne in the boiling water according to package directions until al dente, taking care not to overcook.
- Drain the pasta well and transfer it to a large bowl.
- Add the hot tomato and bean sauce and the baby arugula to the pasta and toss with a large spoon until the arugula wilts and everything is evenly combined.
- Divide pasta among warm bowls and top with good quality grated Parmesan if desired.
Notes
- Use good-quality olive oil for best flavor.
- Drain and rinse canned beans to reduce sodium.
- Adjust crushed red pepper to your heat preference.
- Serve immediately so the arugula wilts but stays bright.