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Penne with Cannellini Beans

Just five ingredients are all you’ll need for this meatless pasta created by Brenda Harrell of Joplin, Missouri. With spinach, beans and tomatoes, it’s so filling you’ll never miss the meat.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 8 ounces uncooked penne pasta
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 package (10 ounces) fresh baby spinach, chopped
  • 1/2 cup shredded Romano cheese


  • Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 325 calories, 2g fat (1g saturated fat), 4mg cholesterol, 1056mg sodium, 62g carbohydrate (0 sugars, 7g fiber), 15g protein.

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Average Rating:
  • MrsKase
    Jun 24, 2010

    This was a great healthy quick supper after a long hot day at the playground and the pool with the kids, my husband ate 2 huge platefuls!I cooked the pasta with the tomatoes so it was not soupy at all since the pasta just soaked up the liquid. My daughter even liked it and she is picky.

  • moongrrl
    Feb 22, 2010

    I add extra Italian Seasoning. Great for a light summer dinner.

  • mjlouk
    Jan 19, 2010

    Pretty bland, and the sauce was too thin.