Dinner

Vegetarian Pantry Pasta is for Dinner.

Vegetarian Pantry Pasta takes 15 minutes to prepare.

Vegetarian Pantry Pasta takes 10 minutes to cook.

Vegetarian Pantry Pasta makes 6 servings.

The ingredients for Vegetarian Pantry Pasta are:

2 Tbsp EVOO
3 large garlic cloves, finely minced or Microplaned
1/4 tsp red pepper flakes (more if you like heat)
1-15 oz can cannelini beans, drained and rinsed
1-15 oz can artichoke hearts in water, quartered
1-15 oz can diced tomatoes, no salt added
1 Tbsp tomato paste
2 cups fresh spinach
1/4 cup italian parsley, roughly chopped
salt & pepper to taste
1 lb pasta (used Farfalle)

Here is how you make Vegetarian Pantry Pasta:

Boil water for pasta, adding salt once boiling. Add pasta to boiling, salted water.In a heated skillet, saute garlic and crushed red pepper flakes in olive oil for 1 minute. Add beans and saute with garlic for 2 minutes. Add artichoke hearts, tomatoes, and tomato paste, stirring to combine. Heat through for 3 minutes. Add spinach and stir to wilt, about 3 minutes. Add parsley and season with salt and pepper. When pasta is finished cooking, drain and add to veggie mixture. Toss to coat. Serve hot.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JMARIE930.

The nutritional information for Vegetarian Pantry Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 376.0

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 785.7 mg
• Total Carbs: 68.4 g
• Dietary Fiber: 7.3 g
• Protein: 14.0 g

The dietary needs meet for Vegetarian Pantry Pasta is Vegetarian