Tuscan-Style Pasta with Arugula
Minutes Prep time: 40
Minutes Total time: 40
Servings: 8
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 40
Servings: 8
Difficulty: easy
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped yellow bell pepper (1 cup = about 1 large)
1 tablespoon minced garlic
2 cans (14.5 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 172 mg | 17% |
Carbohydrate | 56 g | 19% |
Cholesterol | 4 mg | 1% |
Total Fat | 4 g | 7% |
Iron | 3 mg | 18% |
Calories | 305 kcal | 15% |
Sodium | 699 mg | 28% |
Protein | 14 g | 28% |
Saturated Fat | 1 g | 6% |
Sugars | 5 g | 1% |
Vitamin C | 48 mg | 81% |
Heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add bell pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer 10 minutes or until sauce thickens.
Meanwhile, cook pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula. Drain pasta mixture and return to pan.
Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.
Tuscan-Style Pasta with Arugula