Spinach, Artichoke, and White Bean Pasta

With some pantry and frozen staples, this Knorr Selects™ Roasted Garlic & Olive Oil with Penne Pasta becomes a restaurant-worthy dish in under 30 minutes. 

Prep Time: 5 minutes
Cook Time: 20 minutes

What You Need:

1 1/2 Tbsp. olive oil
1 bag (5 oz.) baby spinach leaves
1 can (15.5 oz.) no salt added small white beans, rinsed and drained
1 box (9 oz.) frozen artichoke hearts, thawed and sliced in half lengthwise
3 Tbsp. diced jarred roasted red pepper
1 package Knorr Selects™ Roasted Garlic & Olive Oil with Penne Pasta
2 Tbsp. grated Parmesan cheese
2 Tbsp. thinly sliced fresh basil leaves

Make It: 

1. Heat olive oil in large nonstick skillet over medium-high heat and cook spinach 1 minute; stir in beans and cook until beans are heated through and spinach is wilted, about 2 minutes. Season, if desired, with salt and pepper. Remove from skillet and set aside.
2. Cook artichokes and roasted pepper in same skillet until artichokes begin to brown, about 3 minutes. Remove from skillet and set aside.
3. Stir 2 cups water and Knorr Selects™ Roasted Garlic & Olive Oil with Penne Pasta into same skillet and bring to a boil. Cover and cook over medium-high heat 8 minutes. Stir in Parmesan cheese and spinach and bean mixture. Remove from heat; cover and let stand 5 minutes. Garnish with basil and serve with additional Parmesan cheese if desired.

Nutrition Information: Calories 310; Total Fat 8g; Saturated Fat 1.5g; Trans Fat 0g; Cholesterol 0mg; Sodium 590mg; Total Carbs 48g; Dietary Fiber 11g; Sugars 2g; Protein 11g; Vitamin D 0mcg; Calcium 141mg; Iron 3mg; Potassium 343mg