Total Penne Rigate with Borlotti Beans and Rosemary

Made with heart healthy beans, this high fibre white pasta is flavoured with rosemary, garlic and smoked paprika.

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Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4


  • 1 pkg Italpasta Total Penne Rigate
  • 2 tbsp extra virgin olive oil
  • 1 red pepper, chopped
  • 3 clove garlic, minced
  • 2 tsp fresh rosemary, chopped
  • 1 can Borlotti Beans, rinsed, drained
  • 1 tsp paprika
  • 1 can diced tomatoes
  • 1/4 tsp salt
  • 1/4 tsp pepper, freshly ground
  • 4 cups baby spinach
  • Parmesan Cheese, for serving


  • Cook pasta according to package directions; drain well.
  • Meanwhile, heat oil in a large saucepan set over medium heat. Add red pepper, garlic and rosemary. Cook, stirring often, for 3 to 5 minutes or until pepper starts to soften. Add borlotti beans and smoked paprika, cook for 1 to 2 minutes.
  • Stir in diced tomatoes, salt and pepper; bring to a boil. Reduce to a simmer. Cook, stirring occasionally, for 15 minutes or until sauce has thickened slightly.
  • Toss in hot cooked pasta until well combined. Stir in spinach until wilted. Serve with Parmesan cheese.


Substitute romano beans for the borlotti beans, if desired.
Finish with a pinch of red chili flakes for a spicier pasta dish.

Nutritional Analysis

Calories: 467kcal | Carbohydrates: 69g | Protein: 11.5g | Fat: 6g | Sodium: 425mg | Fiber: 11.5g | Sugar: 5.5g