Experience the rich, delicious flavor of this Tuscan Pasta White Beans. Our Tuscan Pasta with White Beans will be your new favorite pasta recipe!
What You Need
Original recipe yields 6 servings
1-1/2 cups whole grain penne pasta, uncooked
2 Tbsp. extra virgin olive oil, divided
1 baby eggplant, cut into 1/2-inch cubes
1/2 lb. sliced fresh mushrooms
1/2 cup chopped onions
1 pkg. (5 oz.) baby spinach leaves
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 can (15 oz.) cannellini beans, rinsed
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add eggplant; cook 5 min., stirring frequently. Add mushrooms, onions and remaining oil; cook 5 min. or until vegetables are tender, stirring frequently. Add spinach; cook and stir 2 min. or just until wilted.
Drain pasta. Add to mushroom mixture along with the pasta sauce and beans; mix lightly. Cook 10 min. or until heated through, stirring frequently. Remove from heat.
Top with cheese.
Substitute ziti pasta for the penne pasta, and/or 1 sliced yellow squash for the mushrooms.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.