Pasta with Summer Veggies & Beans

Spinach & Bean Pasta

By GeminiGoddess

Makes 3 servings


8 oz pasta, cooked (I like Mrs. Leepers corn pasta)

1 Tbsp extra virgin olive oil

3 cloves garlic, minced

3 plum tomatoes, diced

3 cups corn kernels

15 oz can white beans

¼ cup vegetable broth

1 lb fresh baby spinach

Nutritional yeast

Parmesan cheese


In a large skillet, heat oil over medium heat. Sauté garlic, tomatoes, and corn until tomatoes are just slightly tender. Add remaining ingredients except for nutritional yeast. Cook, stirring constantly, just until spinach is wilted. Salt and pepper to taste. Serve over cooked pasta. Sprinkle with nutritional yeast and/or parmesan.


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