|Penne pasta||4 ounces|
|Olive oil 1 garlic clove, minced||2 teaspoons|
|Yellow onion, chopped||½|
|Fresh thyme, stems removed (about 1 tablespoon leaves)||3 sprigs|
|Reserved pasta water||½ cup|
|Baby spinach||3 cups|
|Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping)||1 cup|
|Plum tomatoes, seeded and diced||2|
|Freshly ground black pepper|
|Grated Parmesan cheese||2 tablespoons|
- Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender.
- Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.
3 starches; 2 vegetables; 2 fats; 1 very lean meat substitute; 0.5 lean meat substitute
Side Suggestions: Tossed Salad
|Serving Size||½ of recipe|
|Saturated Fat||2 g|
|Dietary Fiber||15 g|
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