Santa Fe Penne

FOK recipe

30 min

4 Servings 

Pasta & Sauce

INGREDIENTS

2 zucchini

thinly sliced (≈2 cups)

1 lb frozen corn

(≈3 cups)

4 cloves garlic

minced (≈2 teaspoons)

1 teaspoon dried oregano

6 oz whole-grain penne pasta

(≈4 cups cooked)

2 (15-oz) cans black beans

drained & rinsed (≈3 cups)

2 (15-oz) cans low-sodium fire-roasted diced tomatoes

with their juices

4 oz spinach

stemmed & torn (≈4 cups)

sea salt

freshly ground black pepper

FOR SERVING

1⁄4 cup fresh basil

(optional)

Add

Fire-roasted tomatoes, corn, and black beans bring a touch of Southwestern flavor to this simple weeknight pasta.

1

Bring a pot of water to a boil (for the penne).

2

COOK SANTA FE VEGETABLES

(Note: You may need to do this in batches.) Meanwhile, in a large skillet over medium heat, cook zucchini, corn, garlic, and oregano, stirring occasionally, until zucchini is tender, 5 to 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

3

COOK PASTA

Cook penne according to package instructions. Drain penne, reserving 1⁄4 cup pasta cooking liquid. Return penne to pot and cover to keep warm.

4

FINISH SANTA FE VEGETABLES

Add black beans and fire-roasted tomatoes with their juices to vegetables and cook over medium heat until heated through, about 2 minutes.

5

ASSEMBLE & SERVE

Add spinach, pasta cooking liquid, and Santa Fe vegetables to penne. Cook over medium heat, folding spinach into penne, until spinach has wilted, 1 to 2 minutes. Season with salt and pepper to taste. Scatter with fresh basil, if desired, and serve warm.

Store any leftover pasta in an airtight container in the refrigerator for up to 5 days.

Reheating: