2 cups (6 ounces) uncooked gluten-free rice penne (such as DeBoles)
¾ cup canned no-salt-added navy beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1 cup grape tomatoes, halved
¼ cup finely chopped green onions
½ teaspoon minced fresh rosemary (or ½ teaspoon crushed dried)
12 pitted kalamata olives, coarsely chopped
2 garlic cloves, minced
2 cups fresh baby spinach, coarsely chopped
¾ cup (3 ounces) grated Asiago cheese
¼ cup chopped fresh basil
½ teaspoon salt
½ teaspoon black pepper
Cook pasta according to package directions, omitting salt and fat; add beans during last 1 minute of cooking. Drain pasta and beans, reserving ¼ cup pasta water. Place pasta, beans, and reserved pasta water in a large shallow pasta bowl
While pasta cooks, heat oil in a medium nonstick skillet over medium heat. Add tomatoes; cook 2 minutes, stirring often. Stir in green onions and next 3 ingredients; cook 2 minutes or just until tomatoes are thoroughly heated. Remove from heat.
Add spinach and next 4 ingredients to pasta mixture. Toss well. Top with tomato mixture.
Serves four (1⅓ cups each).
@Recipe nutrition:Nutrition values per serving: 394 calories, 17.4 g fat (5.2 g saturated), 47.7 carbohydrates, 4.5 g fiber, 11.2 g protein, 19 mg cholesterol, 718 mg sodium.
"The Cooking Light Gluten-Free Cookbook" (2011 Oxmoor House)