Penne Rigate with Borlotti Beans and Rosemary
This penne rigate with borlotti beans and rosemary is a hearty, plant-based pasta dish perfect for meal prep. Serve warm or at room temperature for a satisfying
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italpasta.com.
Cooking tools:
- Stove
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
- Serving bowl
- Plate
Ingredients
- 2 cups (500 mL) Italpasta Penne Rigate
- 3 tbsp (45 mL) extra virgin olive oil (divided)
- 1 small onion (sliced)
- 1 red pepper (cut in thick slices )
- 1 can (540 mL/19 oz) borlotti beans (drained and rinsed)
- 4 cloves garlic (minced)
- 1 1/2 tsp (7 mL) smoked paprika
- 1 can (398 mL) Mutti Finely Chopped Tomatoes (Polpa)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 cups lightly packed baby spinach
- 1 tbsp chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
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