Tuscan Bean Pesto Penne Pasta

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Drain and rinse beans.
2. Mince garlic.
3. Chop spinach and basil.
4. Dice tomatoes.

Preparation

Prepare the Pasta:

Stove Top Option:
1. Bring water and salt to a rolling boil in a large stock pot on high heat.
2. Stir in pasta and return to boil. Boil for 8-10 minutes or until al dente.

or

Oven Option:
1. Combine water and salt in a 4-inch baking pan.
2. Cover with plastic wrap then aluminum foil or a tight fitting lid.
3. Bake in a 350°F oven for 20 minutes.
4. Carefully remove the pan of hot water from oven.
5. Remove the foil/lid and plastic wrap and stir in pasta.
6. Recover with aluminum foil or lid and carefully place back into the oven for another 8-10 minutes or until al dente.

Prepare the sauce:
1. In a large pot, heat the cannellini beans, lemon juice, oil, and garlic then pour into 2 inch hotel pans.
2. Fold in hot penne pasta, spinach, basil and tomatoes.
3. Mix everything until well combined.

Serving

Serving = 1 cup of pasta and vegetable mix