Tuesday, May 27, 2014

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

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

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.

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