Baked Penne Florentine

I dont know what it is about this week but, Im all about some spinach.  I think because Im doing a lot of work on my skin and leafy greens are so good for clearing up skin and adding glow.

Anyways, I made this for my lunch this week & it's super tasty!

Recipe from BHG dot com
Yields 6 servings
315 calories per serving

INGREDIENTS

8 oz whole wheat penne

10 oz frozen spinach, thawed & drained

1/4 c vegetable broth

1 medium onion, chopped

2 cloves garlic, minced

1 3/4 c water

15 oz canned navy beans, rinsed & drained

2 tsp lemon juice

1/2 tsp mustard

1/4 tsp salt

1/4 tsp ground pepper

1/2 c whole wheat bread crumbs

DIRECTIONS

Preheat oven to 375.

Cook pasta according to package directions; drain & return to pot.

Add spinach & toss to combine.

Spoon into baking dish & set aside.

In a saucepan, combine veggie broth, onion, & garlic.

Bring to a boil, reduce heat, & simmer for 5 minutes.

Remove from heat & set aside.

Add half of the water, onion mixture, beans, lemon juice, mustard, salt, & pepper to a food processor.

Blend until smooth.

Transfer to a bowl & stir in remaining water.

Stir bean mixture into pasta mixture, sprinkle with breadcrumbs & bake for 30 minutes.