Quick Kidney Bean Pasta Toss
A delicious, high-protein pasta dish featuring kidney beans and fresh vegetables, ready in under 20 minutes.
8 min
Prep
12 min
Cook
4
Serves
375
Calories
Macros · per serving
31g protein
62g carbs
9g fat
Ingredients
For 4 servings
- 250 g penne pasta
- 2 cans kidney beans
- 2 tbsp olive oil
- 3 cloves garlic
- 200 g cherry tomatoes
- 150 g spinach
- 1 onion
- 1 red bell pepper
- salt — to taste
- black pepper — to taste
Instructions
- 1
Bring a large pot of salted water to boil and cook penne pasta for 8-10 minutes until al dente. Drain and set aside.
- 2
While pasta cooks, drain and rinse kidney beans. Set aside.
- 3
Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
- 4
Add sliced red bell pepper and halved cherry tomatoes to the pan. Cook for about 3-4 minutes until softened.
- 5
Stir in kidney beans and spinach, cooking until spinach is wilted, about 2 minutes.
- 6
Add the cooked pasta to the pan, tossing to combine and ensuring even coating of ingredients.
- 7
Season with salt and black pepper to taste before serving.
Cook it this week.
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