Penne Rigate with Borlotti Beans and Rosemary - Italpasta Limited

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