Tuscan-Style Pasta with Arugula

A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese Recipe concept developed by The Culinary Institute of America.

Recipe Rating

18 ratings.




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Time:

Hands On: 40 minutes
Total Time: 40 minutes

Servings:

Makes 8 servings (about 1-3/4 cups each)

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Ingredients


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped yellow bell pepper (1 cup = about 1 large)
  • 1 tablespoon minced garlic
  • 1 can (28 oz each) Hunt'sŪ 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

Directions

  1. Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until starting to brown, stirring occasionally. Add yellow pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
  2. Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer uncovered 10 minutes or until sauce thickens.
  3. Meanwhile, prepare pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula or spinach. Drain pasta and arugula and return to pasta pan.
  4. Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.


Nutrition Facts

Amount per Serving
Calories
298
% Daily Value*
Total fat
7%
4 g
Saturated fat
6%
1 g
Cholesterol
1%
4 MG
Sodium
32%
770 MG
Carbohydrate
18%
55 g
Dietary fiber
32%
8 g
Sugars
1%
7 g
Protein
26%
13 g
Vitamin A
16%
Vitamin C
80%
Calcium
16%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet
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