Recipe from Cooking Light – 5 Ingredient / 15 Minute Cookbook
This was a good, filling meal and very easy to throw together. I’m really loving this Cooking Light cookbook that I randomly picked up while waiting to pay for my groceries. 🙂 Sometimes those POP purchases pay off!
1 3/4 c macaroni, uncooked (or pasta of choice)
1 T EVOO
2 cups halved grape tomatos
2 garlic cloves, minced
3 c fresh baby spinach
1 c chopped roasted red peppers
1 can navy beans, drained and rinsed
1/2 c torn basil leaves
2 t balsamic vinegar
1/2 t salt
Fresh shredded Parmesan cheese
Cook pasta according to package directions. Drain and set aside.
Use a large skillet and heat oil over medium-high heat. Add the tomatos and cook for about 3 minutes, until skin begins to look wilted.
Add the garlic and cook for 1 minute, stirring constantly.
Add the beans, spinach and roasted red peppers. Cook for another 3 minutes until spinach is slightly wilted.
Finally add the pasta, basil, vinegar and salt. Cook about 2 minutes or until heated through. Remove from heat and serve.
Sprinkle each serving with Parmesan cheese.