Tuscan Style Pasta with Arugula

I am using most of what I have purchased from the ITALIAN DAYS @ Publix that I purchased last week.  Making this meal to feed 8, (my family of 4 and a bit for left overs) less the $5.00

Tuscan-Style Pasta with Arugula

A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese Recipe concept developed by The Culinary Institute of America.

Hands On: 40 minutes   |  Total: 40 minutes   |  Makes: 8 servings (about 1-3/4 cups each)

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped yellow bell pepper (1 cup = about 1 large)
• 1 tablespoon minced garlic
• 1 can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 can (15 oz each) cannellini beans, drained, rinsed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 pkg (16 oz each) dry whole wheat rotini, uncooked
• 2 bags (5 oz each) baby arugula or baby spinach
• 1/2 cup shredded Parmesan cheese

Directions

1. Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until starting to brown, stirring occasionally. Add yellow pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
2. Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer uncovered 10 minutes or until sauce thickens.
3. Meanwhile, prepare pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula or spinach. Drain pasta and arugula and return to pasta pan.
4. Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.

I'll let you know how my family likes this, looks YUMMY!!! 


comments
I substitued arugula and added zuchinni.   I had it in the fridge and needed to cook it.  Glad I did because it made this dish very delightful!!!   We loved it and will make it again  :)
Enjoy