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TUSCAN-STYLE PASTA WITH ARUGULA

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 8
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 1 cup = about 1 large cup chopped yellow bell pepper
  • 1 tablespoon minced garlic
  • 2 cans (14.5 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 Culinary Circle Shredded Parmesan Cheese
DIRECTIONS

Heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add bell pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.

Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer 10 minutes or until sauce thickens.

Meanwhile, cook pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula. Drain pasta mixture and return to pan.

Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.