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Tuscan Pasta and Beans
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Prep Time:
20 minutes
Total Time:
35 minutes
Delicious Italian skillet dinner with pasta, beans, and veggies ready in just 35 minutes!
Ingredients:
  • 3 cups uncooked gemelli (twist) pasta (12 ounces)
  • 2 medium bell peppers, chopped (2 cups)
  • 1/2 pound green beans, cut into 1-inch pieces (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained
  • 1/2 cup fat-free vegetable or chicken broth
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  • 2 cups lightly packed chopped escarole or spinach leaves
  • 1 can (15 to 16 ounces) great northern beans, rinsed and drained
  • 2 tablespoons red wine vinegar
  • Shredded Parmesan cheese, if desired
Instructions:
  • Prepare the pasta according to package instructions. Drain well before proceeding.
  • While the pasta is boiling, generously spray a 4-quart Dutch oven with cooking spray and heat it over medium-high heat. Sauté bell peppers, green beans, onion, and garlic in the Dutch oven for about 7 minutes, stirring occasionally, until the vegetables are crisp-tender.
  • Combine tomatoes, broth, and rosemary with the vegetable mixture and reduce the heat. Simmer uncovered for 3 minutes until vegetables are tender. Add escarole and great northern beans, simmering again for 3 minutes until escarole is wilted. Toss the mixture with cooked pasta, then sprinkle with vinegar and cheese before serving.

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