The family that used to live next door to us had us over for dinner one night, and they served us this pasta. It was so good and I had to have the recipe. Seriously, if others had not been present, Toby and I would have eaten all the pasta by ourselves. This dish is prepared very quickly, and it’s just so dang good! We really like olives and feta here, so I throw more in the bowl than it calls for. Don’t forget the pine nuts! I think the pine nuts really make this dish.
Rosemary and White Bean Pasta
Cooking Light (and my ex-neighbor Annie)
time needed: about 20 min.
1 ¾ cups uncooked multigrain rotini
1 cup halved grape tomatoes
12 pimiento stuffed olives, chopped
3 tablespoons pine nuts, toasted
1 teaspoon chopped fresh rosemary
1 garlic clove, minced
¼ teaspoon salt, divided
1 (15.5 ounce) can navy beans, undrained
1 cup packed baby spinach, coarsely chopped
1/3 cup (1.3 ounces) reduced fat feta cheese
2 teaspoons extra virgin olive oil
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine tomatoes, next 4 ingredients, and 1/8 teaspoon salt into a small bowl; set aside.
Place beans in a colander; add cooked pasta. Drain. Combine pasta, beans, tomato mixture, spinach, cheese, oil, and remaining 1/8 teasppon salt in a large bowl; toss well.
Yields 4 servings, about 1 ¼ cups per serving.