Penne with spinach, white beans and Parmesan

Pasta & Pizza
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

A healthy delicious easy to make meal that comes together in one pot!

Ingredients

1⁄2 package (1⁄2-pound) whole wheat penne

1⁄4 cup extra virgin olive oil

3 cloves garlic, minced

1 (19-ounce) can white kidney beans, drained and rinsed

4 cups fresh spinach leaves

1⁄2 cup grated Parmesan cheese

2 teaspoons grated lemon zest

Coarse salt and freshly ground pepper, to taste

In large saucepan of boiling salted water, cook pasta, stirring occasionally until tender but still firm. Drain and return to saucepan. In medium skillet, heat olive oil over medium heat. Add garlic and let cook 3 minutes; add beans and cook 3 minutes. Remove from heat and pour mixture over drained pasta. Add spinach; toss quickly. Sprinkle with cheese and lemon zest. Season with salt and pepper. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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