20-Minute Skillet Pasta with Tomatoes, Spinach and Beans

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 can Great northern beans
  • 2 1/2 cups Spinach, fresh
  • 1 9 oz. pkg. Sweet cherry tomatoes

• Pasta & Grains

  • 6 oz Ronzoni gluten free penne

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 2 tsp Cornstarch
  • 1 tsp Italian seasoning
  • 1 Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Half and half
  • 1 Parmesan cheese

Found on crunchycreamysweet.com

Description

Ingredients

• 6 oz. Ronzoni Gluten Free® Penne (about 1/2 box)
• 2 cloves of garlic, grated or minced
• 1 Tablespoon olive oil
• 9 oz. pkg. sweet cherry tomatoes, all cut in half
• 1 can (15 oz.) Great Northern Beans, drained and rinsed well
• 2 and 1/2 cups fresh spinach, torn if desired
• 3/4 cup half and half
• 2 teaspoons cornstarch
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Parmesan cheese, optional garnish
• Crushed red pepper flakes, optional garnish

Directions

• Cook pasta according to instructions on the box. Rinse with warm water, set aside and keep warm.
• In a measuring cup, mix together half and half, cornstarch and Italian seasoning. Set aside.
• In a large saucepan, heat up olive oil. Add garlic and sauté for 2 minutes.
• Add tomatoes and spinach and sauté, stirring often, about 3 to 4 minutes.
• Add beans, salt, pepper and half and half mixture. Stir well. Cook for 2 minutes, until the mixture thickens up.
• Add cooked pasta and stir in gently. Remove from heat.
• Serve garnished with Parmesan cheese and red pepper flakes.