Heart Healthy Recipes - Baked Penne Florentine

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Heart Healthy Recipes
• Spinach Berry Salad
• White Bean Dip
• Corn tomales with avocado-tomatillo salsa
• Rice & Beans Salad
• Broccoli Cheddar Bake
• Crispy Potato Skins
• Vegetable Slaw
• Honey Glazed Sweet Potatoes
• Sauteed Fresh Corn
• Glazed Root Vegetables
• Grilled Lemon Chicken
• Poached Salmon
• Baked Penne Florentine
• Light Colorado Quiche
• Beef Fajitas
• Chicken & Asparagun Tossed with Penne
• Curried Pork Tenderloin in Apple Cider
• Zucchini Lasagna
• Chicken Marsala
• Caribbean Casserole
• Pumpkin Pie
• Irish Brown Bread
• Carrot and Spick Quickbread
• Orange Dream
• Three-Grain Raspberry Muffins
• Apple Berry Cobbler
• Mini Cherry Pies
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Baked Penne Florentine

Serves 6
Prep: 30 minutes
Bake: 30 minutes

8 ounces dried multigrain or whole wheat penne pasta
1 10-ounce package frozen chopped spinach, thawed and well drained
¼ cup vegetable broth (low sodium)
1 medium onion, chopped
2 cloves garlic, minced
½ cup raw cashews
1 ¾ cups water
1 15- to 16-ounce can Great Northern beans, navy beans, or cannelloni beans (white kidney beans), rinsed and drained
2 teaspoons lemon juice
½ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup soft whole wheat bread crumbs

Preheat oven to 375°F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.
In a small saucepan, combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.
Place cashews in a food processor. Cover and process until finely ground. Add half of the water; blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.
Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

Nutritional Analysis:
Calories: 315 Protein: 15 g
Sodium: 198 mg Fiber: 10 g
Carbohydrate: 53 g
Total fat: 8 g
Saturated fat: 1 g
Diabetes Exchanges: 1/6th recipe = 3 carbohydrate servings