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Tuscan Pasta and Beans

Updated Oct 6, 2010
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This skillet dinner has it all - pasta, beans and vegetables stirred into a quick meal that’s ready in 35 minutes. Perfect if you love Italian cuisine.

Tuscan Pasta and Beans

  • Prep Time 20 min
  • Total 35 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 3 cups uncooked gemelli (twist) pasta (12 ounces)
  • 2 medium bell peppers, chopped (2 cups)
  • 1/2 pound green beans, cut into 1-inch pieces (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained
  • 1/2 cup fat-free vegetable or chicken broth
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  • 2 cups lightly packed chopped escarole or spinach leaves
  • 1 can (15 to 16 ounces) great northern beans, rinsed and drained
  • 2 tablespoons red wine vinegar
  • Shredded Parmesan cheese, if desired

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    While pasta is cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook bell peppers, green beans, onion and garlic in Dutch oven about 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Step 
    3
    Stir in tomatoes, broth and rosemary into vegetable mixture; reduce heat. Simmer uncovered about 3 minutes or until vegetables are tender. Stir in escarole and great northern beans. Simmer uncovered about 3 minutes or until escarole is wilted. Toss vegetable mixture and pasta. Sprinkle with vinegar and cheese.

Nutrition

340 Calories
2g Total Fat
17g Protein
74g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
200mg
0%
Total Carbohydrate
74g
0%
Dietary Fiber
10g
0%
Protein
17g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
42%
42%
Calcium
12%
12%
Iron
34%
34%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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