15 minutes
20 minutes
Serves 6
Recipes » Penne Rigate with Borlotti Beans and Rosemary

Penne Rigate with Borlotti Beans and Rosemary

Looking for a simple, satisfying side or lunch option? This penne rigate with borlotti beans and rosemary is packed with plant-based protein and comforting flavour. Serve it warm or at room temperature—it’s ideal for meal prep, office lunches, or as a hearty vegetarian side dish
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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
US - Metric

Instructions

  • Cook pasta according to package directions. Drain and set aside.
  • Heat 1 tbsp (15 mL) of oil in a large saucepan over medium heat. Add onion and red pepper. Cook, stirring often, for 3 to 5 minutes or until onion and peppers start to soften.
  • Stir in beans, garlic and paprika. Cook, stirring for about 1 minute until garlic and paprika are fragrant.
  • Stir in tomatoes, salt and pepper. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, for about 10 minutes until sauce has thickened slightly.
  • Stir in pasta, spinach and chopped fresh rosemary. Cook, while stirring until spinach just begins to wilt, about one minute. Divide pasta between serving dishes and garnish evenly with parmesan cheese and drizzle with remaining olive oil.
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Tips

● Substitute black beans or white kidney beans for the borlotti beans.
● Garnish each portion with a pinch of chili flakes for a spicier pasta dish.

Nutritional Analysis

Calories: 330kcalCarbohydrates: 47gProtein: 14gFat: 10gSaturated Fat: 2.5gTrans Fat: 0gCholesterol: 5mgSodium: 660mgFiber: 7gSugar: 6g