This recipe was created for the Feed the Hope campaign. Learn more.
The Lighter Side of Gluten Free
Our Gluten Free Penne is the perfect pasta to set the stage for the earthy richness of fresh spinach and the smooth texture of beans. Even better, this dish can be prepared in the time it takes to set the table.
1 1/4 cup (230 g) small white or cannellini canned beans, drained and rinsed
1 1/4 cup (37 g) fresh spinach, washed and chopped
1/4 tsp (2 ml) fresh ground black pepper
1/2 cup (120 g) Romano cheese, grated
Garnish Basil, sliced long and thin; crushed red pepper
1Cook the pasta in a large pot of boiling salted water according to package directions.
2Heat oil, garlic and onion over medium heat in a large non-stick skillet. Add Prosciutto, tomatoes, and beans. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.
3Add spinach and black pepper to the sauce. Cook for 2 minutes or until spinach wilts, stirring constantly.
4Serve sauce over pasta. Sprinkle with Romano and garnish with basil and crushed red pepper.
Chef Leo Pantel
For more than 20 years, Chef Leo Pantel has been the Executive Chef at the Conexus Arts Centre – formerly known as the Saskatchewan Centre of the Arts – a world class performing arts and theatre complex in Regina.
Nicole Pulvermacher is an experienced registered dietitian who studied at the University of Saskatchewan and practiced across southern Saskatchewan before establishing a home and business in Regina. Her passion is in helping mostly-healthy adults become healthier and happier with better eating habits.