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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. whole wheat penne rigate
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 2 garlic cloves (minced)
- 3 Tbsp. olive oil
- 15 oz. red kidney beans, rinsed and drained
- 1 tsp. dried basil
- 1 tsp. dried chives
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup Parmesan cheese (grated)
- 1 1/2 cups fresh spinach (torn)
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Directions
- Prepare pasta according to package directions. Drain and set aside.
- In a large skillet, saute the bell peppers and garlic in the olive oil. Stir in beans and cooked pasta. Add basil, chives, salt and pepper; mix well.
- Remove from heat and stir in the cheese. Add spinach and toss to coat.
- Serve warm. Refrigerate any leftovers.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg1% |
Sodium710mg30% |
Potassium380mg11% |
Protein16g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber8g32% |
Sugars2g |
Vitamin A45% |
Vitamin C110% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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