Pasta With Spinach Sun Dried Tomatoes And White Beans
|Olive oil||1 Teaspoon|
|Green pepper||1 , diced|
|Garlic||2 Clove (10 gm), minced|
|Canned navy beans/Cannellini beans||15 Ounce, drained, rinsed (1 Can)|
|Canned plum tomatoes||14 Ounce (1 Can, With Juice)|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Sun dried tomatoes||1⁄4 Cup (4 tbs), chopped reconstituted|
|Chopped fresh oregano||2 Teaspoon|
|Chopped fresh basil||2 Tablespoon|
|Hot pepper sauce||1 Dash|
|Black pepper||To Taste|
Cook the penne in a large pot of boiling water for 10 to 12 minutes, or until tender; drain well.
While the penne is cooking, heat the oil in a large no-stick frying pan over medium heat; saute the peppers and garlic for 3 minutes, or until the peppers are slightly wilted.
Add the beans, plum tomatoes (with juice), spinach, sun-dried tomatoes and oregano; simmer for 10 minutes.
Add the penne, basil and hot-pepper sauce; add salt and black pepper to taste.
Toss to mix.