Penne With Spinach, Peppers, and Beans

• 1 lb whole wheat penne
• 1 tablespoon extra virgin olive oil
• 2 cups grape tomatoes, halved (I used quartered Campari's)
• 2 garlic cloves, minced (I used 6)
• 3 cups Baby Spinach, fresh
• 1 cup roasted red pepper (bottled)
• 1 (14 1/2 ounce) can cannellini beans, rinsed and drained (can use Navy beans)
• 14 cup basil leaves, torn
• 2 teaspoons balsamic vinegar
• 12 teaspoon salt
• 14 cup parmesan cheese

1. Cook pasta.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst.
4. Add garlic and cook 1 minute.
5. Add spinach, peppers and beans; cook 3 minutes or until spinach is slightly wilted.
6. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated.
7. Sprinkle with cheese.

whole wheat penne, extra virgin olive oil, grape tomatoes, garlic, baby spinach, red pepper, cannellini beans, basil, balsamic vinegar, salt, parmesan cheese

Taken from www.food.com/recipe/penne-with-spinach-peppers-and-beans-407837 (may not work)