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updated: 7/27/2011 8:30 AM

Tomato-Basil Pasta with Asiago

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  • Tomato Basil Pasta with Asiago

      Tomato Basil Pasta with Asiago
    Courtesy of Oxmoor House

 

2 cups (6 ounces) uncooked gluten-free rice penne (such as DeBoles)

cup canned no-salt-added navy beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1 cup grape tomatoes, halved

cup finely chopped green onions

teaspoon minced fresh rosemary (or teaspoon crushed dried)

12 pitted kalamata olives, coarsely chopped

2 garlic cloves, minced

2 cups fresh baby spinach, coarsely chopped

cup (3 ounces) grated Asiago cheese

cup chopped fresh basil

teaspoon salt

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 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)

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